Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Friday, July 7, 2017
Put Some Crab in That Soup!
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We're talking about simple corn soup, infused with fresh crab. It doesn't sound very gourmet, but it is! Executive Chef Lou Rossi from the Castle Hill Inn in Newport, Rhode Island told Tonia's Kitchen he starts with very high quality, fresh local corn, that's been roasted in the oven. Chef Lou then adds onion, garlic, white wine and some corn stock they've made, and puree's it all together. Then Chef Lou says he adds creme fraiche, lime zest and fresh basil. Finally, he finishes it all with some cooked crab that's been lightly dressed with citrus. It's a perfect compliment to this upcoming fall season, and very tasty too! Find out more about the Castle Hill Inn on their website.