Sweet Corn Soup With Crab
- 2 tablespoons extra-virgin olive oil, divided
- 1 Vidalia onion, chopped
- 5 cups fresh corn kernels
- 3/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups water
- 1/3 cup half-and-half
- 1/3 cup frozen peas, thawed
- 1/4 cup fresh basil leaves
- 1 pound jumbo lump crabmeat, drained and shell pieces removed
- Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; saute 3 minutes. Add corn, salt, and pepper; saute 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.
extravirgin olive oil, vidalia onion, corn kernels, kosher salt, black pepper, water, frozen peas, fresh basil, lump crabmeat
Taken from www.myrecipes.com/recipe/sweet-corn-soup-crab (may not work)