Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
2 cups fresh corn kernels
2 tablespoons very finely chopped shallots
1 teaspoon very finely chopped garlic
6 cups Corn Stock
2 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon liquid crab boil
1 cup heavy cream
12 ounces cooked crayfish tails
1/2 cup creme fraiche
3 tablespoons thinly sliced chives
Preparation
Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes. Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes. Add shallots and garlic and cook until fragrant, about 1 minute.
Add corn stock, salt, cayenne, and crab boil to saucepan. Bring to a boil and immediately reduce heat to a simmer. Cook soup until corn is very tender, 25 to 30 minutes. Remove from heat and let cool slightly.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Strain soup through a fine mesh sieve into a clean saucepan. Add cream and crawfish tails and return to a boil. Remove from heat and let cool completely.
Transfer soup to refrigerator until chilled. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.
