Chilled Corn Soup with Crab Salad {adapted from the Bon Appetit August 2013 recipe with lobster}
makes 8 servings
INGREDIENTS
Corn Soup
3 Tablespoons unsalted butter
2 Tablespoons olive oil
1 large onion, chopped
1 garlic clove, finely chopped
6 cups corn kernels (from 6 ears)
Kosher salt and freshly ground black pepper
2 sprigs thyme
Crab Salad
2 cups crab meat {recipe originally called for 2 1 1/4 pound live lobsters so this sounded a bit easier!}
1/2 small shallot, finely chopped
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 Tablespoons extra-virgin olive oil, plus more for drizzling
freshly ground black pepper
3 Tablespoons coarsely chopped celery leaves plus more for garnish
1 Tablespoon coarsely chopped fresh tarragon plus leaves for garnish
flaky sea salt (such as Maldon)
DIRECTIONS
Corn Soup
Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes. Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
Working in batches, puree corn mixture in a blender until smooth. Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
Crab Salad and Assembly
Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 Tablespoons oil; season dressing with kosher salt and pepper. Add crab meat, 3 Tablespoons celery leaves, and 1 Tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
Divide soup among bowls and top with the crab salad and tarrgon and celery leaves. Drizzle with oil and season with sea salt and pepper.
Do Ahead: Soup and crab salad can be made 8 hours ahead. Keep chilled. Toss crab with celery leaves, tarragon, and dressing just before serving.
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