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Silky Corn Soup With Truffle Oil And Crab Meat

nickstellino's picture
Soups are one of Chef Nick's favorite dishes, so he is going to show us how to make Silky Corn Soup. This soup is very elegant with olive oil and truffle oil in it. You don't have to go to a restaurant to have soup, you can make them right in the house. Here is a detailed recipe and demo for making Silky Corn Soup, all by yourself.
Ingredients
  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)
  Sugar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Butter 3 Tablespoon
  Diced red bell pepper 2 Tablespoon
  Chopped chives 1 Tablespoon
  King crab/Lump crabmeat 1⁄2 Pound, cut into -1/4 inch pieces
  Brandy 2 Tablespoon
  Rice black winter truffle olive oil 1 Tablespoon (Susan)
Directions

In a sauté 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 sauté 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.
To serve:
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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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Feel: 
Meaty
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2
Winter time, and it’s ‘jalfrezi’ outside. What better way to warm up than with a classic Corn Soup? A quick, delicious and yummy recipe by Chef Nick. Everyone will love this gourmet soup, which offers a creative take on traditional Corn Soup with the addition of perfectly cooked Crab.

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