Corn and Crab Soup with Thai Red Curry and White Truffle Oil Crème Fraiche

6 Dec

Corn and Crab Soup

Soup ingredients:

  • frozen petite white corn, divided
  • butter
  • garlic
  • shallot
  • milk
  • green onions
  • minced peeled fresh ginger, divided
  • fresh lemon juice, divided
  • rosemary (chopped)
  • crabmeat

Reserve 1/4 cup corn. Saute shallot, garlic and butter in a medium saucepan. Add remaining corn and milk, bring to boil. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender or use immersion blender. Add green onions and ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper. Add reserved 1/4 cup corn.

Melt a little more butter in a saute pan. Add crab, rosemary, 1 teaspoon ginger, and 3 teaspoons fresh lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center, add dollop of crème fraiche (see below) and garnish with a little rosemary.

Dollop ingredients:

  • crème fraiche
  • white truffle oil
  • Thai red curry powder
  • lemon zest
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