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Recipes Soups Seafood
Recipes Soups Seafood
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| Servings: | 8 |
| Author Notes: |
This rich corn and crab bisque recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. Click here to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it. |
| Ingredients: |
1 1/2 tablespoons corn oil 1 cup yellow onion, chopped 1 1/4 cup carrots, chopped 1 1/2 cup celery, chopped 1/2 cup dry sherry 3 cups corn kernels 1 bay leaf 2 quarts vegetable stock (use corn if possible) 1 cup heavy cream 2 teaspoons kosher salt 1 1/2 teaspoons pepper 2 tablespoons tarragon, finely chopped 8 tablespoons flaked crabmeat scallions and red bell pepper for garnish |
| Instructions: |
Heat oil in a stockpot and sauté onion, carrot and celery until soft. Add sherry and reduce by 1/2. Add corn and bay leaf. Add vegetable stock and bring to a boil. Lower heat and simmer for 30 minutes or until vegetables are very tender. Pureé soup in a blender or food processor and return to clean stockpot. Add cream, salt and pepper. Return to stove, bring to a boil, reduce heat and simmer for 30 minutes. Let cool and add tarragon. Garnish hot soup with 1 tablespoon of flaked crab meat mixed with thinly sliced scallion greens and finely diced red pepper and chopped tarragon. |
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