CRAB AND CORN SOUP
This crab and corn soup is so delicious; you won’t leave a bit in your plate! Enjoy with a Pouilly-Fuisse!
Preparation: 30 min; cooking time: 40 min.
Serving 4-6
1 ½ tbsp olive oil
1 onion, peeled and chopped
1 red bell pepper, finely diced
2 celery ribs, peeled and chopped
1 big tomato, peeled, seeded and chopped
1 lb. sweet kernel corn, thawed
½ tsp dried thyme
Salt and pepper
1 pinch of Cayenne pepper
8 oz lump crab meat
2 cups lobster base bouillon
1 cup of milk
¼ cup heavy cream
2 tbsp Sherry
Fresh basil for garnish
In a large saucepan, heat 1 tbsp olive oil. Add the onion, celery and bell pepper. Cook over medium heat 10 minutes, stirring often.
Add the tomato and half the corn. Cook 3 minutes.
Add the crab (keeping 3 tbsp for garnish), bouillon, milk, heavy cream and sherry. Season the soup with salt, pepper and Cayenne pepper. Bring to a boil. Reduce the heat to moderately low and simmer, stirring often, 20 minutes.
Mix the soup with an immersion blender, until smooth.
Heat ½ tbsp olive oil on medium high heat and cook the rest of the corn in a frying pan, until golden, about 7 minutes, stirring often. Add the corn to the soup.
Ladle the soup into bowls, top with crab meat and fresh basil.
Bon Appétit!