Corn Soup with Dungeness Crab
Corn and delectable dungeness crab combine in this luscious soup, which pairs perfectly with Chardonnay.
Ingredients
• 3 ears corn, shucked
• 2 cups corn stock (recipe included)
• 1 stalk lemon grass
• 4 makrut lime leaves
• ½ cup basil leaves, more for garnish
• 8 scallions, roughly chopped
• 1 Meyer lemon, juice and zest
• ¾ tsp fine sea salt
• 2 Tbsp minced radish
• 2 Tbsp minced chives
• 8 oz cooked and cleaned Dungeness crab meat
• 4 Tbsp Extra virgin Olive Oil, plus extra for garnish
Directions
1. To separate the corn kernels from the cob, place the flat end of the corn cob against a cutting board and slice down the cob from top to bottom rotating the cobb as necessary. Place the cobs in a stock pot and add just enough water to cover them. Remove the outer layer of lemon grass and slice the stalk into roughly 4-inch pieces. Add both the lemon grass and makrut lime leaves to the stock pot. Bring to a simmer over medium heat. Allow to simmer for 20 minutes. Strain through a fine mesh strainer and allow liquid to cool. Refrigerate once liquid is cool.
2. Meanwhile, heat a large sauté pan (big enough to hold all your shucked corn) with 1 Tbsp olive oil over medium heat until oil begins to shimmer and glides easily about the pan. Add the scallions and corn and sauté over medium-low heat until tender (4 or 5 minutes). Allow to cool and refrigerate.
In a small bowl, stir together the cleaned crab, radish, chives and 1 Tbsp olive oil. Refrigerate once thoroughly combined.
3. In a small bowl, stir together the cleaned crab, radish, chives and 1 Tbsp olive oil. Refrigerate once thoroughly combined.
4. Pour the aguachile over the shrimp and refrigerate for at least 30 minutes.
5. Add the cooked corn mix, lemon juice and zest, ½ cup ice and corn stock to a blender and purée until smooth.
6. Add salt to taste, stirring well between adding any seasoning. You may want to add more corn stock to get the preferred consistency. Add basil and 2 Tbsp olive oil to the mixture and purée until smooth.
To serve, start by placing ¼ of the crab mixture in the center of a chilled serving bowl. Try to keep the crab tightly piled high. Pour soup around the crab until only a small amount of the crab is showing. Garnish with torn basil leaves and a drizzle of olive oil. Serve immediately.