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
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