Corn-goat cheese soup with shrimp and brown butter chanterelles from Heritage by Sean Brock

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Notes about this recipe

  • L.Nightshade on October 17, 2015

    By the time chanterelles were available here, there was no fresh corn to be found. I substituted the highest quality frozen corn available, and added some of that to the stock as a replacement for the cobs and grated cob-milk called for. I used the FP, as I don’t have a blender, and strained out the fiber bits before adding the goat cheese, to make it very creamy. For the final purée with the cheese I used a stick blender. Smallish servings of the soup, garnished with the shrimp in crème fraîche and the brown butter chanterelles, was the first course for a small dinner party. It was very well-received, even by one guest who doesn’t like goat cheese. She stated she could taste the bit of tang from the cheese, but it was apparently sufficiently tamed for her to enjoy it. I’d easily make this soup again, maybe even try using a different mushroom when fresh corn is available. Photo here http://www.chowhound.com/post/cooking-sean-brocks-heritage-1022739?commentId=9747026

  • DKennedy on August 24, 2015

    A lovely dinner. Made this tonight for dinner using a ton of modification and shortcuts. The recipe as written would be very hard to accomplish on a weekday. As it is, I dirtied numerous pans during prep. Used store bought chicken stock, TJs frozen raw shrimp, and a handful of chanterelles. Made stock using 3 ears of corn and 1 box stock. Sautéed the chanterelles ahead of time in a mixture of olive oil and butter with thyme. Wok seared the shrimp with a little garlic and cayenne instead of poaching. Assembly: Pureed the soup, stirred in the goat cheese and creme fraiche at the last minute to accommodate those who can't tolerate dairy. Topped with shrimp and mushrooms. Very tasty. Much of this could have been prep'ed ahead of time for easier last minute prep.

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