CIA Recipes

Corn Velvet Soup with Crabmeat - Print This Recipe

Yield: 10 Servings

7 oz / 200 g corn kernels
1 oz / 30 g butter
4 ½ oz / 130 g scallions, split lengthwise and thinly sliced
4 ½ oz / 130 g diced onions
1 ½ oz / 45 g minced ginger
½ oz / 14 g minced jalapeños
1 ½ sprigs thyme
2 qt / 2 L Chicken Stock
1 ½ cups / 360 mL evaporated skim milk
¼ cup / 60 mL reduced-sodium soy sauce
½ tsp / 2.5 mL Kosher salt
Pepper to taste

GARNISH
6 oz / 170 g picked lump crabmeat
10 tsp / 50 mL Red Pepper Coulis

1. Cut the corn kernels from the cob; reserve the milk.
   
2. In a soup pot, melt the butter and sweat the scallions, onions, ginger, and jalapeños until tender.
   
3. Add the corn kernels and sweat for 2 minutes. Add the thyme and stock. Simmer until the vegetables are tender.
   
4. Purée the soup until smooth using a food processor, blender, or immersion blender. Stir in the evaporated skim milk and the soy. If the soup is too thick, adjust the consistency with more stock. The soup is ready to serve now, or it may be properly cooled and stored.
   
5. Heat the soup (by batch or by portion) just before serving. Season the soup with the salt and pepper and serve. For each portion: Garnish with 2/3 oz / 17 g crabmeat and 1 tsp / 5 mL pepper coulis just before serving.