Chilled Corn Soup with Crab and Scallions
|Source:||Chef Jeff Raider, The Garrison Restaurant, Garrison, NY|
|Number of Servings:||Serves 4|
|Ingredients:||1 teaspoon extra virgin olive oil
½ small Vidalia onion, peeled and roughly chopped
1 clove fresh garlic, peeled and roughly chopped
2-¼ cups light chicken stock
1-¼ cup fresh corn kernels (about 2 medium-sized ears)
Salt and freshly ground black pepper, to taste 4 pieces jumbo lump crabmeat
1 scallion, thinly sliced
|Directions:||Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic, and sweat until soft, about 3-5 minutes. Do not allow them to color.
Add stock and bring to a boil, then simmer for 3 minutes. Add corn, bring to boil again, then simmer 4-6 minutes, or until corn is tender. Purée soup in high-speed blender until smooth. Season with salt and pepper to taste. Chill soup in a nonreactive container. When ready to serve, garnish soup with crab and scallions.