Corn Soup with Crab               

 tags (edit): Food & Wine Magazine @Vogel @Tried @4 Star Soup  

 

Ingredients

2 tablespoon Butter Unsalted
1 medium Onion Chopped
1 medium Carrot Chopped
1 rib Celery Chopped
1 clove Garlic Chopped
6 ears Corn Kernels Cut Off
1 ea Bay Leaf
large pinch Saffron Threads
4 1/2 cups Water
to taste Salt & Pepper
1/2 pound Lump Crab Meat Picked Over
1/4 cup Basil Shredded
 

Instructions
 1. In large skillet, melt the butter over moderate heat. Add the onion, carrot, celery, and garlic and cook until just softened, about 5 minutes. Add the corn, bay leaf, and saffron and cook for 5 minutes, stirring occasionally. Add the water and bring to a boil. Reduce the heat to moderately low and simmer for 15 minutes.

2. Discard the bay leaf. Transfer the soup to a blender and puree. Strain the soup through a fine sieve into a large bowl. Season with salt and pepper. Ladle the soup into bowls, top with crab meat and basil, and serve.





This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
     From August 2001 Food & Wine magazine, page 64.

 notes: 

Cuisine:  

Main Ingredient: