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Sweet Corn Soup With Crab

How to make corn soup with butter poached crab meat and homemade chive oil.
Ingredients
For the soup:
  Yellow onions 2 Small, dice
  Corn 10 Medium (Shucked and trimmed ears off)
  Garlic cloves 2 Medium, mince
  Olive oil 2 Tablespoon
  Vegetable stock/Water 1 Gallon
  Milk 2 Cup (32 tbs)
  Corn starch 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Kosher salt 1 Pinch
  White pepper 1 Pinch
  Worcestershire sauce 1 Teaspoon
  Tabasco sauce 1 Teaspoon
For the chive oil:
  Chives 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Water 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Ice water 2 Cup (32 tbs)
For the crab:
  Jumbo lump crab meat 1 Cup (16 tbs)
  Unsalted butter 2 Tablespoon
Directions

MAKING
1. For the soup: In a large pot on high heat, add olive oil cool and cook the onions and garlic until caramelized.
2. Add in the corn and cook for 4 to 6 minutes.
3. Pour in the stock and let simmer for 10 to 15 minutes.
4. Bring the soup to a boil.
5. In a bowl, mix the corn starch and water.
6. Stir in the corn starch-water mixture until it becomes very thick.
7. Once thick, puree until smooth using a blender or hand pureer.
8. Finish the soup with milk, salt, pepper, worschestrerchire sauce and Tabasco and keep hot.
9. For the Chive oil: In a saute pan, cook the chives for 10 to 15 seconds with boiling salted water.
10. Once cooked, remove from the boiling water and add to ice water until completely cool.
11. Next, squeeze out as much of the water in the chives as possible and add to a blender.
12. Slowly drizzle in the olive oil while pureeing the chives. Once combined, strain the chive oil and set aside to set.
13. For the Crab: In a saute pan on high heat, add butter and cook the crab meat for a few minutes.

SERVING
14. Ladle the soup in a bowl along with some chive oil and chunks of crab and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Crab
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
30

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