Chilled Fresh Corn Soup with King Crab

By

Cooking Light June 2012

  • 8
  • 25 mins
  • 300 mins

Ingredients

  • 1 pound frozen cooked king crab legs, thawed
  • 6 cups fresh corn kernels (about 11 ears)
  • 4 1/2 cups water
  • 1/8 teaspoon ground red pepper
  • 1 cup 2% milk $
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

1. Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill. Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells.
2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper. Chill 2 hours. Top with reserved crabmeat

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