Chilled Fresh Corn Soup with King Crab
Servings 8
This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs. Author: Cooking Light
Calories per serving: 149
Ingredients:
1 pound frozen cooked king crab leg, thawed
6 cups fresh corn kernels (about 11 ears)
4 1/2 cups water
1/8 teaspoon ground red pepper
1 cup 2% milk
1/4 cup chopped fresh chives
1/2 teaspoon freshly ground black pepper
Directions:
1. Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill. Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells.
2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper.
Chill 2 hours. Top with reserved crabmeat.
2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper.
Chill 2 hours. Top with reserved crabmeat.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://www.myrecipes.com/recipe/chilled-fresh-corn-soup-with-k-50400000121348/
