Friday, August 22, 2014

Corn and Crab Soup



CORN AND CRAB SOUP
This soup is quick to prepare and the corn's fresh flavor is deliciously highlighted by the ginger, mint and lime. Crab makes a great addition but diced shrimp or even lobster would also work.




Ingredients:
3 to 4 cobs of corn, shucked
2 tablespoons vegetable oil
2 green onions, finely chopped
1 tablespoon finely chopped fresh ginger
1 teaspoon sugar
3 cups chicken stock
2 tablespoons soy sauce
7 oz. crab meat, drained
1 tablespoon freshly squeezed lime juice
1/3 cup packed fresh mint leaves, shredded

Directions:
Using a knife, remove the corn kernels from the cobs, placing them in a bowl. You should have about 3 cups. The the back of a knife, press down on the cob extracting any milky juice. Add it to the kernels: set aside.

Heat the oil in a saucepan; add the corn, green onions, ginger and sugar. Cook for 2 minutes to 3 minutes, then add the stock and soy sauce and bring to a boil. Skim then reduce the heat and simmer until the corn is tender, about 4 minutes.

Stir in the crab, lime juice and mint. Check the seasoning and serve. Serves 2 or 4



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