Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 12 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 (made with 2 corn cobs, kernels removed, bring to boil and allow to siimer 45 minutes.)
• 2 12 teaspoons salt
• 14 teaspoon cayenne pepper
• 14 teaspoon liquid crab boil
• 1 cup heavy cream
• 12 ounces cooked crayfish tails
• 12 cup creme fraiche
• 3 tablespoons thinly sliced chives

1. Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute.
2. Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes.
3. Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes.
4. Add shallots and garlic and cook until fragrant, about 1 minute.
5. Add corn stock, salt, cayenne, and crab boil to saucepan.
6. Bring to a boil and immediately reduce heat to a simmer.
7. Cook soup until corn is very tender, 25 to 30 minutes.
8. Remove from heat and let cool slightly.
9. Working in batches, transfer soup to the jar of a blender and puree until smooth.
10. Strain soup through a fine mesh sieve into a clean saucepan.
11. Add cream and crawfish tails and return to a boil.
12. Remove from heat and let cool completely.
13. Transfer soup to refrigerator until chilled.
14. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.
15. E N J O Y !.

unsalted butter, olive oil, onion, carrot, corn kernels, shallots, garlic, corn stock, salt, cayenne pepper, crab boil, heavy cream, crayfish tails, creme fraiche, chives

Taken from www.food.com/recipe/chilled-corn-crayfish-soup-creme-fraiche-chives-386380 (may not work)