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Silky Corn Soup with Truffle Oil and King Crab Meat or Lobster
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Silky Corn Soup with Truffle Oil and King Crab Meat or lobster Chef Nick Stellino Cooking With Nick Stellino Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE! Ingredients: For the soup: | |
4 tablespoons | DaVinci® Extra Virgin Olive Oil |
3 small | shallots, finely chopped |
1 pound | whole-kernel corn |
¼ cup | sherry |
4 cups | chicken stock |
¼ cup | cream |
1 tablespoon | C&H® or Domino® sugar |
Salt | |
pepper to taste | |
For the crab mixture: | |
3 tablespoons | butter |
2 tablespoons | red bell pepper, finely diced |
1 tablespoon | chopped chives |
½ pound | king crab meat, cut into ¼-inch pieces, or lump crabmeat |
2 tablespoons | brandy |
1 tablespoon Susan Rice™ Black Winter Truffle Olive Oil Serves 4
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To prepare the soup:
In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3 more minutes, stirring well. Increase the heat to high, add the sherry, and cook for 2 more minutes, stirring well. Add the stock and bring the soup to a boil. Cover the pan, reduce the heat to simmer, and cook for 30 minutes. Let the soup cool, then place in a food processor and process for 2 minutes. Strain the soup into a clean saucepan, add the cream and sugar, and bring to a boil over high heat. Reduce the heat to simmer and cook uncovered for 20 minutes, stirring every 5 minutes. Adjust salt and pepper to taste.
While the soup is cooking, prepare the crab mixture.
To prepare the crab mixture:
In a sauté pan, cook the butter over medium-high heat for 1 minute until it is hot. Add the red bell pepper and chives; cook, stirring well, for 1 more minute. Add the crabmeat, increase the heat to high, and cook for 1 more minute. Add the brandy (being careful, as it might flame) and stir well. Cook for 1 more minute, then turn off the heat. Cover and keep warm.
To serve:
Pour the soup into 4 bowls and drizzle with the truffle oil. Top each bowl of soup with a quarter of the crab mixture, and serve.
Chef’s Tip:
For a smoother soup, strain it a second time before serving it.
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