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!