Silky Corn Soup with Truffle Oil and Crab Meat
|Extra virgin olive oil||4 Tablespoon|
|Shallots||3 Small, finely chopped|
|Whole kernel corn||1 Pound|
|Sherry||1⁄4 Cup (4 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Diced red bell pepper||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|King crab/Lump crabmeat||1⁄2 Pound, cut into -1/4 inch pieces|
|Rice black winter truffle olive oil||1 Tablespoon (Susan)|
In a sautÃ© pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3 more minutes, stirring well. Increase the heat to high, add the sherry, and cook for 2 more minutes, stirring well. Add the stock and bring the soup to a boil. Cover the pan, reduce the heat to simmer, and cook for 30 minutes. Let the soup cool, then place in a food processor and process for 2 minutes. Strain the soup into a clean saucepan, add the cream and sugar, and bring to a boil over high heat. Reduce the heat to simmer and cook uncovered for 20 minutes, stirring every 5 minutes. Adjust salt and pepper to taste.
While the soup is cooking, prepare the crab mixture.
To prepare the crab mixture:
In a sautÃ© pan, cook the butter over medium-high heat for 1 minute until it is hot. Add the red bell pepper and chives; cook, stirring well, for 1 more minute. Add the crabmeat, increase the heat to high, and cook for 1 more minute. Add the brandy (being careful, as it might flame) and stir well. Cook for 1 more minute, then turn off the heat. Cover and keep warm.
Pour the soup into 4 bowls and drizzle with the truffle oil. Top each bowl of soup with a quarter of the crab mixture, and serve.
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