Corn, crab, and basil soup

4 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
1 large Yellow onion(s), peeled
Finely chopped
1 large Potato, peeled
Finely chopped
1 large Garlic clove(s)
Peeled and minced
1 medium Bay leaf
4 cups Corn kernels
(abt 6 ears or corn)
¼ cup Basil leaves, shredded
4 cups Chicken stock
½ cup Dry white wine
Or vermouth
1 pounds Lump crabmeat
1 cup Heavy cream
¼ teaspoon Salt
¼ teaspoon White pepper

Directions

Heat the over medium-high heat in a large, heavy stockpot. Add the onion, potato, garlic, and bay leaf and saute for 5 min or until onion becomes translucent. Add the corn, basil, chicken stock, and white wine, and bring to a rolling boil. Cook for 10 min, stirring occasionally. Add the crabmeat, heavy cram, salt and pepper, and continue cooking over high heat for 10 min more, stirring to prevent the soup from sticking to the pan. Remove the pan from the heat, adjust the seasonings to taste, and serve.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 80

Submitted By DIANE LAZARUS On 11-24-95

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