chilled corn soup with crab salad

August 13, 2013
This is probably one of my favorite recipes I’ve made all year. I was expecting it to be good, but didn’t know it would be this good! The recipe called for lobster but, since I couldn’t find any, I thought crab would be a good alternative. The fresh herbs with the crab tasted so good and the corn soup was extremely comforting. I’ll admit I didn’t have the patience to wait the 2 hour chill time so I had my first bowl with warm soup and cold salad. So good together! I had it the correct way later that night but I might prefer the first method. You’ll have to try it and let me know what you think! And I’m sure I’ll have to try it again too..

Chilled Corn Soup with Crab Salad {adapted from the Bon Appetit August 2013 recipe with lobster}
makes 8 servings

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)

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.

If this sounds good to you, you HAVE to make it. It’s seriously so worth it! It would make the perfect
first coarse for a summer dinner party, too!



photos by Molly Cranna
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