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re: Soups: Winter edition (also super healthy edition)
Posted on 12/8/11 at 3:19 pm to MakersMark
Posted on 12/8/11 at 3:19 pm to MakersMark
quote:
Anyone have a receipe for a shrimp and corn soup that is not cream based? Brunet's made a shrimp and corn soup like this and it was one of my favorites.
This sounds interesting. I'm speculating that you could make a corn stock by boiling the scraped cobs in water or chicken stock and that the kernals were sliced about half way through on most of the cobs with the cobs being scraped thereafter. That could give some body to the soup if it was thick in any way. Otherwise, maybe a little roux with the liquid added would give some thickness as opposed to cornstarch, for example.
1
Posted on 12/18/12 at 5:44 am to Gris Gris
Shrimp and corn soup needs no thickener at all, its body needs to come from the veggie content of it. Stock from the cobs are a given when I make it or just corn soup.
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