Chilled Corn Soup with Crab and Scallions

From the Wine Enthusiast Pairings Book
  • 1 teaspoon extra virgin olive oil
  • ½ small Vidalia onion, peeled and roughly chopped
  • 1 garlic clove, roughly chopped
  • 2¼ cups light chicken stock
  • 1¼ cups fresh corn kernels (about 2 medium ears)
  • Salt and freshly ground black pepper
  • 4 pieces jumbo lump crab meat
  • 1 scallion, thinly sliced

Heat the olive oil in a medium nonreactive soup pot over medium heat. Add the onion and garlic, and sweat until soft, 3 to 5 minutes. Do not allow to color.

Add the stock, bring to a boil, and simmer for 3 minutes. Add the corn, bring to boil, and simmer 4 to 6 minutes, or until the corn is tender.

Transfer the soup carefully to a high-speed blender and puree until smooth. Season with salt and pepper. Pour the soup into a nonreactive container and chill until cold.

When ready to serve, ladle the soup into stemmed glasses or small soup cups and garnish each serving with crab and chopped scallion.

Published on December 17, 2009
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