Chilled corn, jicama, and buttermilk soup with shrimp from From the Earth to the Table: John Ash's Wine Country Cuisine (page 89) by John Ash and Sid Goldstein

  • garlic
  • fresh ginger
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute shellfish stock for chicken stock, heavy cream or the book’s “No-cream cream” for half and half cream, hot sauce of your choice for Tabasco sauce, and rock shrimp for bay shrimp.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shellfish stock for chicken stock, heavy cream or the book’s “No-cream cream” for half and half cream, hot sauce of your choice for Tabasco sauce, and rock shrimp for bay shrimp.

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