6-8 ears of local corn, kernels shaved off
Jumbo lump crabmeat
2 c vegetable stock
2 tbsp unsalted butter
2 tsp champagne vinegar
1/2 c fresh flat leaf parsley chiffonade
Extra Virgin olive oil to taste
Salt & pepper to taste
Sauté corn kernels in 1 tbsp of butter until soft, not mushy. While corn is cooking, heat up vegetable stock. Using a blender pour 1/4 of heated vegetable stock into it, add 1 cup of corn and blend. Repeat this process until all of the corn is puréed. After soup is blended, add remaining butter, champagne vinegar, and salt & pepper. Place seasoned soup in heavy bottomed pot on low heat to keep warm. Take crabmeat and add EVO and salt and pepper and season crabmeat lightly.
To plate: Spoon warmed soup into warmer bowl, and float 1 1/2 ozs per person of the crabmeat on top, sprinkle with fresh parsley.
Mayfair and Pine
2218 Wisconsin Avenue NW
Washington, DC 20007
Photos by Emily Clack