Blue Crab Soup with Spring Onions and Corn

By LRay

The Local Palate, June/July 2014, page 48.

Preparation

Step 1

Sweat shallots, spring onions, and salt in butter in a deep stock pan until tender.

Add corn and water. Simmer 2-3 minutes.

Add chicken stock and bring to a simmer, and add crab and thyme. Float garlic in the soup at the very last minute for a blast of fresh garlic flavor, but remove before serving.

A serving option is to add a small ravioli or gnocchi to the soup as a dumpling will give the dish more body (but it is plenty flavorful as it is!). Grind fresh white pepper to finish.