Creamy Sweet­corn and Rock­et Soup with White Crabmeat

 

Creamy Sweet­corn and Rock­et Soup with White Crabmeat

(serves 4)

2 tbsps butter
4 cloves gar­lic, sliced
2 shal­lots, sliced
4 ears sweet­corn, ker­nels cut off
3 cups chick­en stock
3 bags (about 6 cups loose­ly packed, or 200 grams total weight)
1/2 cup cream
2 addi­tion­al tbsps butter
12 ounces white crabmeat

Melt but­ter in heavy stock­pot and saute gar­lic and shal­lot just until soft, then add sweet­corn and cov­er with stock. Sim­mer high for about 10 min­utes, then add rock­et and stir just to soft­en. You will be aston­ished at how it sim­ply dis­ap­pears. Blend with hand blender, stir in cream, and pass through a sieve to catch the corn ker­nel­ly bits (or not, if you like more of a potage than a smooth liq­uid). I find that the best way to get soup through a sieve is to put the stock­pot that is your des­ti­na­tion pot into the sink, pour the soup into it through the sieve, and then SHAKE the sieve gen­tly till the solids are left behind. It’s a bit messier than just stir­ring (hence the sink), but it’s much faster.

Just before serv­ing, place shal­low bowls in a warm oven to take the chill off.  Quick­ly ladle soup into each bowl and divide the crab­meat among the bowls. Serve immediately.

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