Recipe: Corn Soup with Crabmeat

Summer is for sweet corn.  Get your hands on some and then make this soup!

By Executive Chef/ Owner Emily Sprissler of Mayfair and Pine

INGREDIENTS:

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

METHOD:

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

Phone: 202-333-2090

Website: www.MayfairandPine.com

Photos by Emily Clack