| 1 |
Shuck the corn, remove all the silk from the ears, and slice downward on the ears between the cob and the kernels to remove the kernels without getting any of the cob. |
| 2 |
Melt the butter in a saucepan and add the corn, marjoram and a few tablespoons of the stock. Cover and sweat over very low heat for 5 minutes. Boil the remaining stock and pour over the corn. Bring the corn back to a boil and remove from heat. As soon as it is cool enough to handle, puree it through the fine-mesh disk of a food mill or in a food processor; then press it through a sieve to get a fine puree. |
| 3 |
Whip the crayfish essence and 1/2 cup of cream in a bowl to soft peaks. |
| 4 |
When you are ready to serve, reheat the corn puree with the remaining cream. Check the seasoning and pour into soup plates. Spoon the shellfish cream on the center of the soup. |
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