Silky Corn Soup Recipe Video
Soups are one of Chef Nick's favorite dishes, so he is going to show us how to make Silky Corn Soup. This soup is very elegant with olive oil and truffle oil in it. You don't have to go to a restaurant to have soup, you can make them right in the house. Here is a detailed recipe and demo for making Silky Corn Soup, all by yourself.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
4 tablespoons Extra Virgin Olive Oil
3 small shallots, finely chopped
1 pound whole-kernel corn
¼ cup sherry
4 cups chicken stock
¼ cup cream
1 tablespoon sugar
Salt and pepper to taste
For the crab mixture:
3 tablespoons butter
2 tablespoons red bell pepper, finely diced
1 tablespoon chopped chives
½ pound king crab meat, cut into ¼-inch pieces, or lump crabmeat
2 tablespoons brandy
1 tablespoon Susan Rice Black Winter Truffle Olive Oil
Directions
In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3 more minutes, stirring well. Increase the heat to high, add the sherry, and cook for 2 more minutes, stirring well. Add the stock and bring the soup to a boil. Cover the pan, reduce the heat to simmer, and cook for 30 minutes. Let the soup cool, then place in a food processor and process for 2 minutes. Strain the soup into a clean saucepan, add the cream and sugar, and bring to a boil over high heat. Reduce the heat to simmer and cook uncovered for 20 minutes, stirring every 5 minutes. Adjust salt and pepper to taste.
While the soup is cooking, prepare the crab mixture.
To prepare the crab mixture:
In a sauté pan, cook the butter over medium-high heat for 1 minute until it is hot. Add the red bell pepper and chives; cook, stirring well, for 1 more minute. Add the crabmeat, increase the heat to high, and cook for 1 more minute. Add the brandy (being careful, as it might flame) and stir well. Cook for 1 more minute, then turn off the heat. Cover and keep warm.
To serve:
Pour the soup into 4 bowls and drizzle with the truffle oil. Top each bowl of soup with a quarter of the crab mixture, and serve.
For more information please visit: http://www.nickstellino.com/
While the soup is cooking, prepare the crab mixture.
To prepare the crab mixture:
In a sauté pan, cook the butter over medium-high heat for 1 minute until it is hot. Add the red bell pepper and chives; cook, stirring well, for 1 more minute. Add the crabmeat, increase the heat to high, and cook for 1 more minute. Add the brandy (being careful, as it might flame) and stir well. Cook for 1 more minute, then turn off the heat. Cover and keep warm.
To serve:
Pour the soup into 4 bowls and drizzle with the truffle oil. Top each bowl of soup with a quarter of the crab mixture, and serve.
For more information please visit: http://www.nickstellino.com/
