Corn Soup with Crab

Name: Corn Soup with Crab
Ingredients: 2 tablespoons unsalted butter; 1½ cups chopped onions; 1 cup chopped carrots; 5 cups fat-free Chicken Stock; Big pinch saffron threads; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 teaspoons chopped garlic; ¼ cup chopped celery; 1 star anise pod; 3½ cups corn kernels (3 to 4 large ears); 8 ounces Fresh Dungeness lump crabmeat, shredded and picked over to remove any pieces of shell; Kosher or sea salt and freshly ground pepper; 2 tablespoons finely chopped fresh chives

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This healthful recipe calls for crab, but you could use whatever sweet shellfish is available to you, such as lobster or shrimp. If you wanted to go whole hog, you could of course garnish with a squiggle of Crème Fraîche, caviar, or something similar!

Ingredients

2 tablespoons unsalted butter
1½ cups chopped onions
1 cup

Soup
Gluten-free

Method

In a deep saucepan or stockpot, melt the butter over medium heat and sauté the onions, carrots, celery, and garlic until soft but not brown, stirring occasionally, for about 5 minutes. Add the corn, star anise, and saffron and continue to cook and stir for another 5 minutes.

Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Discard the star anise an