LISTEN TO THE PODCAST
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.
2 tablespoons extra-virgin olive oil, divided
1 Vidalia onion, chopped
5 cups fresh corn kernels
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups water
1/3 cup half-and-half
1/3 cup frozen peas, thawed
1/4 cup fresh basil leaves
1 pound jumbo lump crabmeat, drained and shell pieces removed
Preparation
1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.
2. Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.
