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La Belle Cuisine - More
Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Angie's
Crabmeat and Corn Soup
 
"Of soup and love, the first is
best."
~ Spanish Proverb
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Crabbing
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Angie’s
Crabmeat and Corn Soup
1
small onion, chopped
1
clove garlic, minced
1/4
cup celery, minced
1/4
cup (4 tablespoons) unsalted butter
2
tablespoons all-purpose flour
1/4
teaspoon dried thyme leaves, crumbled
4
cups fresh or frozen corn
3
cups milk
1
cup chicken
or seafood stock
1/2
cup half-and-half
1
teaspoon salt, or to taste
1/4
teaspoon white pepper
1/4
teaspoon Tabasco sauce
1
pound fresh lump crabmeat
In
a large, heavy saucepan over medium heat, sauté the onions, garlic,
and
celery in the butter until the onions are clear and limp.
Add the
flour and thyme and cook for 2 minutes, stirring
constantly.
Mince
the corn in a food processor or blender and add it to the mixture. Cook for 5 minutes over medium-low heat.
Remove the pot from heat
and add the milk, chicken stock,
half-and-half, salt, white pepper, and
Tabasco.
Return the soup to medium heat and bring the mixture just
to the
boiling point, but do not let it boil.
Add the crabmeat and heat
it through.
Serves 6 to 8.
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