Roasted Corn And Crab Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is literally one of the best soups I have ever had. It's from the Cheeca Lodge in Islamorada, Florida and the creator is Dawn Sieber. It makes quite a bit, so it needs a really large pot. I promise you will not be disappointed by this recipe! Read more ! Ingredients:
8 ears yellow corn, cut off cob |
2 bulbs fennel, washed and chopped |
2 leeks, diced |
1 large onion, chopped |
6 stalks celery, washed and chopped |
1 jalapeno pepper, seeded and chopped |
1/4 cup butter |
1 bay leaf |
1 tsp coarse grind black pepper |
1/4 tsp cayenne |
1/2 tsp leaf thyme |
1/2 tsp oregano |
1 tbsp salt |
1 tbsp old bay seasoning |
1 tbsp chili powder |
2 cups white wine |
1 quart heavy cream |
1 quart half and half |
lump crab meat |
chopped scallions, for garnish |
Directions:
1. In a heavy pot, over medium heat, lightly cook vegetables in butter, until vegetables become translucent. Keep some kernels out for garnish (make sure some are individual and some are still clumped together for best garnish).
2. While sweating, season with the bay leaf, black pepper, cayenne, thyme, oregano, salt, Old Bay Seasoning, and chili powder.
3. Deglaze with white wine. Reduce, add heavy cream and half and half. Bring to boil, simmer until reduced by 1/8 volume. Mix with hand-blender to puree, then strain. You should have a lovely thick creamy soup.
4. Pan roast some corn kernels in a dry pan for garnish. Garnish soup bowls with roasted corn kernels, lump crab and scallions.
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