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

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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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!

xox

photos by Molly Cranna

17 comments:

  1. This looks so lovely! What a fun recipe! And I'm loving your soup bowls. Fun dinnerware seems to make everything taste even better ;)


    http://sometimesgracefully.com

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  2. Looks absolutely delicious. I tried corn soup the first time last week and it was delicious. I will never use canned corn again!

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  3. Your photos are so pretty, Mara. And those plates too! Love them!! I'm a huge fan of soups and can't wait to try this one. It sounds absolutely heavenly!!

    xo
    By The Shore

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  4. One - this looks amazing and right up my alley (especially the soup. Two - I'm so happy you're just as impatient as me about eating. My boyfriend makes fun of me when I determine things done because I'm starving or when I eat things hot because I'm ready to eat. But hey, a girl has to eat!

    Luci’s Morsels – fashion. food. frivolity.

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  5. I WANT SOME!!!! YUM! Anything with seafood is a-ok in my book!

    xx
    ileana
    www.ileanamarcel.com

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  6. this looks beyond delicious and not too hard to make. YUM!

    The Casual Classic

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  7. My husband is obsessed with corn-I'll have to try this!

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  8. This looks incredible, I love you recipes Mara I sometimes even end up trying them :).

    www.101FashionStreet.com www.ABelle.ro


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  9. I love a good chilled soup! I didn't realize I would like a chilled soup until I tried the gazpacho in Madrid. Refreshing and yummy! Here is my recipe for a chilled pea soup, like yours, it is good hot or cold.
    http://liveitinerantly.com/blog/2013/7/29/chilled-pea-soup

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  10. this looks delicious!
    thanks for sharing!
    just found your blog and love it!
    new follower ;)

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  11. I can't get over those pretty dishes!

    xoxo,
    Chelsea & The City

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  12. This looks amazing and cold soups are one of my favorite lunches for summer.

    Mana
    Fashion and Happy Things

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  13. We are on the same wavelength because I made corn & crab chowder for lunch today. Yum yum!!

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