Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!
Recipe Source for Chilled Corn and Crab Soup: Compelled To Cook
- 1 cup chopped white onion
- 1 cup chopped celery with leaves about 2 stalks
- 1 cup chopped fennel bulb about 1/2 medium bulb
- 4 cups fresh corn kernels about 5 cobs
- 3 tbsp unsalted butter
- 1 tsp salt divided
- 1 clove garlic chopped
- 2 cups water
- 2 cups vegetable broth
- 1/3 cup sour cream
- 1 cup lump crab meat cartilage removed
- 2 tbsp chopped chives
- 2 tbsp chopped fennel fronds
- 4 tbsp finely chopped fennel
- 3 tsp fresh lemon juice
- 2 tsp dijon mustard
- to taste salt and pepper
- In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
- Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
- Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
- Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.