Chilled White Corn Vichyssoise with Citrus Marinated Rock Shrimp • St. Francis Winery & Vineyards

Ingredients

• Pair with Cuvée Blanc
• Place the corn cobs in a stockpot and cover with water, bring to a boil and simmer for twenty minutes.
• Remove the corn stock from the heat and strain through a fine-mesh strainer.
• Juice about ¼ of the corn kernels in a vegetable juicer, reserve the juice for use later.
• Melt the butter in a sauce pot over low heat, add the onions and sweat until translucent. Add the remaining corn kernels and sweat an additional five minutes, stirring frequently.
• Add the corn stock just until the corn and onions are covered.
• Bring the soup to a boil, reduce to a simmer and cook for 6-8 minutes. Add the corn juice and cook for an additional 5 minutes.
• Remove the soup from the heat and puree in a blender; it may not be necessary to use all of the juice, reserve some to adjust the thickness of the soup later if necessary.
• Pass the soup through a medium mesh strainer.
• Cover and place in the refrigerator to chill.
• Bring a pot of water to a boil. Blanch the rock shrimp in the water for about 1 minute or until just barely cooked through, shock the shrimp in an ice bath to prevent any further cooking.
• When the soup is chilled, ladle it into bowls and top with the marinated shrimp. *Soup may also be served warm, simply reheat in a pot and plate.