Fresh Corn Soup with Crab

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 garlic clove, chopped
• 6 ears of corn, kernels cut off
• 1 bay leaf
• Large pinch of saffron threads
• 4 1/2 cups water
• Salt and freshly ground pepper
• 1/2 pound lump crabmeat, picked over
• 1/4 cup shredded basil

1. In a large skillet, melt the butter over moderate heat.
2. Add the onion, carrot, celery and garlic and cook until just softened, about 5 minutes.
3. Add the corn, bay leaf and saffron and cook for 5 minutes, stirring occasionally.
4. Add the water and bring to a boil.
5. Reduce the heat to moderately low and simmer for 15 minutes.
6. Discard the bay leaf.
7. Transfer the soup to a blender and puree.
8. Strain the soup through a fine sieve into a large bowl.
9. Season with salt and pepper.
10. Ladle the soup into bowls, top with the crabmeat and basil and serve.

unsalted butter, onion, carrot, celery, garlic, corn, bay leaf, threads, water, salt, lump crabmeat, shredded basil

Taken from www.foodandwine.com/recipes/fresh-corn-soup-with-crab (may not work)