Friday, August 22, 2014

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.

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

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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