Chilled Sweet Corn Broth with Crab and Avocado Salad |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/4 cup olive oil |
1 cup finely chopped white onion |
1/2 cup finely chopped celery |
4 ears fresh corn, kernels removed (about 2 cups kernels) |
4 sprigs fresh thyme |
4 1/2 cups water |
salt and freshly ground pepper |
crab and avocado salad, recipe follows |
chopped fresh chives, for garnish |
freshly ground white pepper, for garnish |
extra-virgin olive oil, for garnish |
Directions:
1. Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
2. Crab and Avocado Salad:
3. 2 oranges, juiced
4. 1 lime, juiced
5. 1 lemon, juiced
6. 1/2 cup extra-virgin olive oil
7. Salt and freshly ground white pepper
8. 1 pound jumbo lump or lump crabmeat, flaked
9. 3 avocados, peeled, coarsely chopped
10. Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.
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