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