Chilled Corn Soup with Lumb Crab
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large ears shucked corn2.5 tablespoons canola oil3/4 cup chopped onion3/4 teaspoon kosher salt, divided1 garlic clove, minced3 cups water1.5 tablespoons salted butterpepper to taste4 ounces jumbo lump crab
1. Cut kernels from ears of corn to equal 6 cups; scrape “milk“ and remaining pulp from cobs using the dull side of a knife blade.
2. Heat oil in a large saucepan over medium flame; add onions and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat. Place half of corn mixture in Vitamix or blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Blend until smooth. [if using regular blender]: Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
3. Top with sliver of butter, extra salt and pepper to taste, and crab meat.
Serving Size: Makes 4 large bowls or 6-8 smaller bowls/cups.
Number of Servings: 4
Recipe submitted by SparkPeople user SSAPIENZA.
2. Heat oil in a large saucepan over medium flame; add onions and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat. Place half of corn mixture in Vitamix or blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Blend until smooth. [if using regular blender]: Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
3. Top with sliver of butter, extra salt and pepper to taste, and crab meat.
Serving Size: Makes 4 large bowls or 6-8 smaller bowls/cups.
Number of Servings: 4
Recipe submitted by SparkPeople user SSAPIENZA.
Nutritional Info Amount Per Serving
- Calories: 218.2
- Total Fat: 14.1 g
- Cholesterol: 11.6 mg
- Sodium: 45.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.9 g
- Protein: 6.8 g
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