Kahuku Corn Soup with Avocado Prawn Salad
is a small town situated on the North shore of the island of
Oahu. The farmer community produce some of the best corn available
in Hawaii. Kahuku is also famous for its fresh prawn, farmed
and raised in the area.
Yield: 4 servings
Avocado Prawn Salad:
- 2 cups corn, off the cob
- 2 Tablespoons unsalted butter
- 1/2 cup Maui onions, diced (may be substituted for Vidalia
or other sweet onions)
- 1 teaspoon garlic, minced
- 1 quart chicken stock
- 1 cup heavy cream
- 1 Tablespoon coriander seeds
- 3/4cup white wine
- Salt and pepper to taste
- 2/3 cup avocado, diced
- 1/2 teaspoon garlic, minced
- 1 teaspoon cilantro, chopped
- 1/2 cup prawn, cooked and diced
- Juice of 1 lemon
- 3 Tablespoons extra virgin olive oil
the Kahuku Corn Soup, in a medium saucepan, heat unsalted
butter over medium heat. Add the garlic, coriander seeds and
cook for about 1 minute without letting it brown. Add the
onions and cook for another 1 minute or until translucent,
then add the corn and sauté without browning for about 2 minutes.
Deglaze the pan with white wine. Let the wine reduce by half
and then add chicken stock. Bring to a simmer and let cook
for about 15 minutes or until the corn is soft and cooked
in the center. Mix thoroughly in a food processor or blender
and then pass through a sieve. Reheat, add the heavy cream
and bring to a simmer, let cook for another 5 minutes. Season
to taste and reserve hot until ready to be served.
For the Avocado Prawn Salad, combine all of the above ingredients
well and reserve on the side until ready to be served.
To serve, in a soup bowl place the salad in the center of
the bowl, pour the soup over the salad. This dish can also
be served with fried coriander leaves.