I really liked how simple and fresh this soup is. The only problem is you have to strain the soup at the end and don’t be lazy like me. It leaves a funky texture and tasted much better the next day when I strained it. This is a perfect starter to any meal.
Fresh Corn Soup with Crab
(Adapted from Food & Wine)
2 tablespoons unsalted butter
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 garlic clove, chopped
6 ears of corn, kernels cut off
1 bay leaf
Large pinch of saffron threads
4 1/2 cups water
Salt and freshly ground pepper
1/2 pound lump crabmeat, picked over
1/4 cup shredded basil
In a 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.
Discard the bay leaf. Transfer the soup to a blender and puree. Don’t forget to take out the plug and cover with a paper towel!
Strain the soup through a fine sieve into a large bowl. I didn’t do this, and I wish I had because it has a funky texture from the corn so it’s worth your time to do this step. Season with salt and pepper. Ladle the soup into bowls, top with the crabmeat and basil and serve.