Chilled Corn Soup, Garlic Custard, Shrimp, and Promises of Summer
Chilled corn soup with garlic custard showcases summer's sweet produce in a sophisticated, velvety dish perfect for San Francisco's lingering cool summers.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Ramekin
- Roasting pan
- Baking dish
- Oven
- Pot
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Ladle
- Toothpick
- Soup bowl
- Measuring spoon
- Measuring cup
- Pepper mill
- Refrigerator
- Spoon
Ingredients
- 8 ears of corn
- 2 tablespoons of butter
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 12 sprigs of thyme
- 3 1/2 teaspoons of salt
- black pepper, to taste
- 2 tablespoons of lemon juice
- 1 1/2 teaspoons of butter
- 2 garlic cloves, minced
- 1 cup of heavy whipping cream
- salt, to taste
- 1 large egg yolk
- 1 large egg
- 1 1/2 teaspoons of minced green onion or chives
- Grilled shrimp, diced
- Freshly ground pepper
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