Me so Corny - Saffron Corn Soup

Celebrity Chef Bob Sferra
owner of Culinary Occasions

will demonstrate his healthy Corn Soup recipe at
12:30 on Sunday 9/26/2010 at the
Kamm's Corners Farmers Market!

It 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 crème fraîche, caviar, etc.!

2 tablespoons butter

1½ cups chopped onion (1 medium)

1 cup chopped carrots

¼ cup chopped celery

2 teaspoons chopped garlic

3½ cups corn kernels (cut from 6 medium ears)

1 whole bay leaf

big pinch saffron threads

5 cups chicken stock or vegetable stock

● salt and freshly ground pepper

½ pound fresh Dungeness or lump crabmeat, picked over

2 tablespoons finely chopped chives

1. In a deep saucepan or soup pot heat the butter over moderate heat. Add the onion, carrots, celery and garlic and cook till soft but not brown, about 5 minutes stirring occasionally. Add the corn, bay leaf and saffron; continue to cook and stir for another 5 minutes.

2. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Discard the ay leaf and puree in a blender being careful to do so at lower speed and with blender jar only half filled (hot liquids expand dramatically so be careful!). You’ll need to do this in batches.

3. Strain the soup through a medium-mesh strainer pushing down on the solids and return to the pan. Season with salt and pepper and reheat. Ladle into warm soup bowls, top with crab and serve.