Mexican Corn Soup With Shrimp & Cilantro Puree

Step 1: Heat the beer, 2 cups of the water, the bay leaf, and red pepper flakes in a 2-quart saucepan to boiling.

Step 2: Add the shrimp and cook just until done, 2 - 3 minutes.

Step 3: Drain the shrimp and return the cooking liquid to the saucepan. Boil the cooking liquid over high heat until reduced by half.

Step 4: Meanwhile, melt the butter in a large stockpot over medium heat. Add the onion, celery, carrots, and bell pepper.

Step 5: Cook, stirring frequently, for 15 minutes.

Step 6: Stir in the oregano, cumin, thyme, and flour. Cook and stir for 2 minues.

Step 7: Add the reduced liquid, the clam juice, remaining 1 1/2 cups water, and the corn to the pot. Simmer uncovered for 20 minutes.

Step 8: Cut each shrimp into 4 pieces and add half the shrimp to the soup.

Step 9: Remove from the heat and stir in the cream, milk, and lime juice.

Step 10: Puree the soup into batches in a blender.

Step 11: Season to taste with salt and pepper. Stir in the remaining shrimp and keep warm over low heat.

TO PREPARE THE CILANTRO PUREE

Step 12: Place the chiles, cilantro, and oil in a food processor fitted with the steel blade and process until smooth.

Step 13: Ladle the soup into serving bowls and swirl a couple tablespoons of the cilantro puree on top of each serving.