Chilled Corn Soup with Crab and Chile Oil |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab. Ingredients:
6 ears fresh corn, shucked and desilked |
2 cups cold whole milk |
1/2 teaspoon salt |
3/4 teaspoon black pepper |
2 tablespoons chopped fresh chives |
1 (6-oz) frozen king crab leg, thawed |
4 teaspoons asian chile oil |
Directions:
1. Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
2. Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
3. Serve soup drizzled with chile oil and sprinkled with crabmeat.
|
|