VIRTUAL DINNER PARTY #9 CHILLED CORN, JICAMA AND YOGURT SOUP WITH GRILLED SHRIMP

INGREDIENTS:

2 T olive oil

½ C new potatoes, peeled and diced

¾ C onion, chopped

1 t garlic, minced

2 t fresh ginger, minced

1 t curry powder

¼ – ½ t serrano pepper, seeded and minced (more or less to your own taste)

¼ C dry white wine (or equivalent amount of stock)

1 C vegetable stock

1 C plain, full-fat yogurt

1 ½ C milk (skim, 2%, or full fat)

1 T lime juice

¾ C fresh raw corn kernels (about 1 ear)

¼ C cilantro, minced

¼ C jicama, peeled and minced

¼ C red bell pepper, minced

½ C grilled shrimp (optional)

Hot sauce to taste (I like Valentina but Tabasco, Cholula, or Frank’s are great too)

METHOD:

In a large saucepan, heat 2 T olive oil.  Add potatoes, onions, garlic, ginger, curry powder, serrano and sweat over medium high heat until softened but not browned. Add white wine and stock and bring to a boil.  Reduce heat and simmer 8-10 minutes or until vegetables are very tender. Remove from heat and cool.  Transfer to a blender or food processor and puree the cooled soup base until very smooth.  If mixture is too thick you may need to add a little of the milk to facilitate the action of the blender or food processor. Chill at least 4 hours.

When ready to serve, combine the yogurt and milk and whisk to combine.  Add the chilled soup base and whisk carefully so as not to incorporate too much air into the mixture. Add lime juice, corn, cilantro, jicama and red pepper. Taste and adjust salt and pepper to your liking. Serve cold garnished with chopped fresh chives, hot sauce and cooked shrimp, if desired.

*Chef’s note – I grilled my shrimp and tossed them in a bit of hot sauce, chopped cilantro and olive oil before adding them to the soup. 

Serves 2