8 ears corn on the cob
8 Cups vegetable stock
6 Tbs. butter
as needed marjoram
6 oz. goat’s cheese
as needed crème fraîche or heavy cream
12-15 ea. 31/35 shrimp, raw, peeled, deveined
1/2 Cup vegetable, shrimp or chicken stock
4 Tbs. butter
2 Cups Wild Mushrooms (Lion's mane is perfect for this), torn
to taste sea salt and freshly cracked pepper
as needed chives, fresh, minced; or thyme, fresh, tender leaves separated from stalk
Cut kernels from corn and then scrape cobs on box grater to remove all liquid. Set corn kernels and liquid aside.
Simmer corn cobs in vegetable stock for 30 minutes and strain.
Heat butter in pan until foamy, add corn kernels/reserved liquid and marjoram and cook for 4 minutes or until heated through and thoroughly combined.
Simmer with corn stock and then purée until very smooth. Adjust seasoning. Keep warm.
Before serving add goat’s cheese, temper in cream.
In the meantime, braise the shrimp in stock until very soft, then slice thin (remove tails.
Add the butter to a light-colored small saucepan and melt gently over low-to-medium heat, stirring gently until it foams.
Add the mushrooms when the foam subsides (after about 5-8 minutes) and the solids turn a light brown.
Sauté the mushrooms. Season to taste.
Divide the soup into 10 warm bowls, adding additional goat's cheese if desired.
Garnish with the sliced shrimp and mushrooms, evenly divided.
Sprinkle with chives or thyme and serve.