Soupe Froide De Maïs Du Québec Recipe

Sauté Shallots

In a large pot, heat the olive oil over medium heat. Add the diced shallots and sauté until translucent, about 5 minutes.

Add Corn and Broth

Add the fresh corn kernels and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes, or until the corn is tender.

Blend the Soup

Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, salt, and black pepper.

Chill the Soup

Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours until chilled.

Serve

Before serving, stir in the chopped chives.

Cook Foie Gras

In a skillet, melt the butter over medium-high heat. Add the foie gras slices and cook for about 2-3 minutes on each side until golden brown.

Prepare Oysters

In a separate small bowl, combine the smoked oysters with lemon juice and chopped parsley.

Plate the Dish

In a serving bowl, pour the chilled corn soup. Top with the sautéed foie gras slices and smoked oyster mixture.