Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

Ingredients for Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

• 110g finely chopped onion

• 3 cucharadas de mantequilla sin sal

• 1 (210g) box Cope's toasted dried sweet corn

• 240ml de nata doble

• 1450 to 1675ml chicken stock or reduced-sodium chicken broth

• 3 flat-leaf parsley sprigs

• 1 ramita de tomillo

• 2 hojas de laurel turco o 1 de California

• 4 black peppercorns

• 350g mixed fresh wild mushrooms

• 3 1/2 tablespoons unsalted butter, divided

• 350g medium prawns in shell, peeled, leaving tail fan attached, and deveined

• 1/4 taza de cebollino finamente picado

• About 3/4 cup crème fraîche

• Equipment: cheesecloth

• hilo de cocina

How to make Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, double cream, and 6 cups stock and bring to a boil.

Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoons pepper and simmer, covered, 45 minutes.

Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.

Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.

Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.

Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.

Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss prawns with 1/4 teaspoons each of salt and pepper. Cook prawns in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.

Mound prawns and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.

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