soups
22% cream
Corn soup with crayfish necks
For the cream
Ricotta cheese
50 g
White wine
15 ml
Shallots
25 g
Crayfish tails
50 g
Hoisin sauce
10 g
Cooking oil
20 g
For the soup
Fresh-frozen corn
400 g
Shallots
100 g
Water
100 ml
Thyme
3 g
Salt, pepper, sugar
to taste
Cooking oil
50 g
For the garnish
Baby corn
5
Fresh-frozen corn
100 g
Crayfish tails
50 g
Olives
10
Watercress
5 sprigs
Method of preparation
- Prepare the soup: heat the oil in a saucepan and sauté the thyme and garlic, then discard them. Chop the onion roughly and sauté in the saucepan until golden brown. Add the corn and let it sauté briefly. Pour in the water and cream. Once it comes to a boil, let it simmer for 3–4 minutes. Then blend until smooth and strain through a sieve using a silicone spatula until only the corn husks remain. Add spices to taste.
- Prepare the soup cream: finely dice the onion and sauté. Cut the crayfish tails into 4–5 pieces, add them to the onion, and lightly simmer. Add the wine and hoisin sauce. Simmer until thickened (slightly thinner than the hoisin sauce itself) and let cool. Then mix with the ricotta cheese.
- For the garnish, heat the two types of corn and the crayfish tails in a skillet.
- Scatter the corn on a plate, then top with dumplings made from the cheese and crayfish tails mixture. Place the baby corn on top, followed by the crayfish tails and olives.
- Garnish with peas. Serve the soup in a separate teapot and pour it into the plate when serving.
