Fresh Corn Soup with Crab

Since we have all this crazy Texas weather lately and a freak Winter storm I thought I would post a soup that will warm your tummy. It’s a perfect starter to a meal or served as a main course.

Fresh Corn Soup with Crab

(Adapted from Food & Wine)

 

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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. (I also added in the corn cobs to pull some extra corn flavor into the soup.)

 

Discard the bay leaf. Transfer the soup to a blender and puree.

 

 

 

Strain the soup through a fine sieve into a large bowl.

 

 

 

Season with salt and pepper. Ladle the soup into bowls, top with the crabmeat and basil and serve.