Chilled Corn Soup With Avocado And Crab Recipes
CHILLED CORN SOUP WITH AVOCADO AND CRAB RECIPE
CRAZY ideas are floating around on the Internet. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime.If Samuel Johnson were still around, he'd probably agree that anyone who is tired of tomatoes and basil is tired of life. But if he were a cook, he would see that the problem is not the ingredients but the treatment.By mid-August, you really do want a little more out of all the fruits and vegetables that have been so blissfully satisfying for so many weeks when eaten at their most unembellished: raw in the case of tomatoes and peaches, say; hot in the case of corn and zucchini. As splendid as they are in their most natural state, they can get a little predictable. Even corn on the cob is welcome at no more than three meals in a row.The solution is so simple it could not be more summery. Just approach anything from the farmers market with a different attitude, one you could call the sushi/baked-Alaska inspiration: Don't cook what you usually do, and heat up the normally icy. Or simply serve anything unexpectedly. Boiled corn tastes like a whole different animal when you chill it for a soup, while the usual tomato-mozzarella salad is richer and more intense when it's baked in a free-form gratin.Half the magic comes from the transformative power of heat. Sauteed peaches could not be more distant relations of cold slices; just a quick pass through a skillet concentrates the sweetness and juiciness. Even an avocado will emerge from the oven with its inherent flavor intact but nuances baked in. And tomatoes are literally metamorphosed by roasting, stewing, sauteing or frying.But the element of surprise also cannot be underestimated. Eating vegetables cold that you usually associate with melted butter is downright revivifying. Chilled corn looks just like raw corn, but the taste is a world apart, whether in a green salad with red peppers in walnut oil vinaigrette or in a salsa with tomatoes and chilies, or even in a regular old potato salad. It's easy to forget how good corn can be in summer at winter temperature.Serving vegetables raw that you normally encounter cooked also opens up new flavor horizons. Zucchini, for instance, has an almost nutty flavor if you bypass the steamer or saute pan and grate it into a cabbage-free coleslaw or julienne it for a salad with chives, with or without slivers of smoked duck breast.One of my biggest revelations all summer was what cold does to fried green squash. I had sliced some pattypans, dusted them with flour, dipped them in a mixture of egg and milk and then coated them with cornmeal and fried them to a golden crisp in half an inch of olive oil. They were irresistible hot out of the skillet but stunning after a night left over in the refrigerator. The cornmeal batter kept its crispness but had more flavor, as did the sweet squash inside.Heat heightens flavorI sometimes joke that a big reason for choosing the cooking school I did 20-some years ago when I got the wild idea of becoming a chef was that the student-run restaurant served sauteed scallops in cream sauce with cucumbers. I had never even known you could cook a cucumber, let alone create such sensational flavor from a vegetable normally relegated to sour cream Siberia. But sauteing is almost the same idea as pickling: Heat turns a food prized for its crispness into a more flavorful side dish.Cucumbers to be cooked just need to be cut a little more cleverly than the usual half-moons marinated in vinegar or sour cream. Slicing them into triangles makes them chunkier so that they keep their crunchiness even as the flavor melts a little. They can be simply sauteed for a couple of minutes in butter (which seems to bring out better flavor than olive oil does), but you can also add cream -- or you can toss them with a little fried pancetta for a salty, crumbly counterpoint.Green onions are another vegetable in peak season that can benefit from a new identity. They make a superb soup with just chicken stock and cream, or they can be braised in a little butter and then pureed for an easy and untraditional side dish, spiked with a little cream. (Count on at least one big bunch per person, though; a lot goes a short way.)Fruit is the easiest summer excess to transform through cooking, and that doesn't only mean baking pies and mixing up fritter batter. Peaches, plums, nectarines, apricots and more can just be sliced and sauteed in butter, or they can be upgraded into a dramatic dessert by flambeing them with bourbon or another dark alcohol. A little grated lime zest and a pinch of cloves will blend with the butter and bourbon to make a heady sauce. You can serve them plain, with a spoonful of creme fraiche or in full glory over a bowl of ice cream.Fruit is also a natural for roasting: Toss peach halves, for instance, in melted butter, sprinkle them with a little sugar and a bit of cinnamon and bake until they're soft and oozing juice. And even berries are made for warm compotes or soups, just simmered with wine and maybe cinnamon sticks and topped off with creme fraiche.Shock treatmentsNO matter what you read online, though, it is tomatoes and basil that are most suited to shock treatments. Oven heat will bring out sweetness in the tomatoes and an almost licorice flavor in the basil. There's a reason Provencal cooks seem to cook tomatoes more often than slice them raw; they stuff them, broil them (naked or with a sprinkling of grated cheese such as Parmigiano-Reggiano), bake them into a tart or simply roast them. The fruit and the herb stewed together also make a quick, rich and wonderful soup or, with olives added, a dipping sauce for chunks of sturdy bread.Not to mix art forms, but the whole idea here is the same one my consort abides by in his photography. For years he had a little reminder pasted up on his computer to read before heading out for a portrait session: "Take the subject somewhere else." An executive away from his desk, a chef outside a kitchen made for a much more interesting, and revealing, picture.This time of year, my little motto would be: Take the tomatoes somewhere hot and the corn somewhere cold. It doesn't even have to take long to be transported.
Provided by Regina Schrambling
Categories SOUPS, APPETIZERS, STOVETOP, FISH & SHELLFISH, SIDES, GLUTEN-FREE
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Shuck the corn and trim rough ends. Cut cobs into 2 or 3 chunks. Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. Stir to combine, add the corn and bring to a simmer. Cover and cook, stirring occasionally, until the corn is very tender, 15 to 20 minutes.
- Remove the corn from the pan using a slotted spoon, reserving the liquid, and let the corn stand until cool enough to handle. Reserve 2 pieces of corn for garnish. Scrape the kernels off the remaining cobs with a knife. Place the kernels in a blender, add the contents of the pan and puree until smooth, adding more water if needed to reach the right soupy consistency.
- Strain the puree through a sieve into a clean bowl; discard the solids. Season with salt and pepper to taste and chill until very cold. Scrape the kernels off the 2 reserved cobs and chill.
- Just before serving, juice half the lime over the crab in a small bowl. Squeeze a few drops from the other lime half over the avocado in a second bowl, and toss each mixture well. Squeeze the remaining lime juice into the soup and stir. Taste soup again and adjust seasoning if necessary.
- To serve, ladle the soup into bowls and top with crab, avocado and the chilled corn kernels. Garnish with cilantro.
CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD
Steps:
- Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
- Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.
CHILLED AVOCADO SOUP TOPPED WITH CRAB
Avocados are ripening more quickly than we can think up recipes for them!Found this in F&W Magazine, June 2008 edition - it is a combination of two recipes and it was awesome!!! It is fast and healthy - the guacamole is made first & then the soup takes no time at all.These are Grace Parisi recipes - from: Guacamole, The Remix. Didn't allow for cooling time. UPDATE: 07/14/2010 - We made this soup again and added 1/2 cup fresh tomatillos, 1 serrano pepper, & 2 T minced red bell pepper, It gave the soup a great flavor and added a little something else. We also added 1/2 tsp grated orange rind which infused crabmeat which floated atop the rich & creamy soup. Yum :)
Provided by Manami
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- GUACAMOLE:.
- Preheat a grill pan.
- In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
- Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
- Transfer to a work surface and let cool.
- Finely chop the scallions and jalapeno; transfer to medium bowl.
- Peel the garlic cloves, mash them to a paste and add them to the bowl.
- Scoop the avocado flesh into the bowl and coarsely mash with a fork.
- Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).
- CHILLED AVOCADO SOUP TOPPED WITH CRAB:.
- In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
- Season the soup with salt and pepper.
- Pour the soup into 4 bowls and top with the jumbo lump crab meat.
- Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.
Nutrition Facts : Calories 282, Fat 24, SaturatedFat 3.5, Cholesterol 3.8, Sodium 174.8, Carbohydrate 16.7, Fiber 9.3, Sugar 3.9, Protein 5.2
CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 15m
Yield Six servings
Number Of Ingredients 15
Steps:
- To make the soup, puree the avocados and garlic in a food processor until smooth. Place in a bowl and whisk in the buttermilk and milk or cream until desired consistency is reached. Depending on the avocado, more or less milk or cream may be needed. Add salt and pepper and chill.
- To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl. Whisk in the olive oil. Stir in the capers and peppercorns. Add the crab meat and toss. Adjust the seasoning and chill.
- Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.
Nutrition Facts : @context http, Calories 1054, UnsaturatedFat 55 grams, Carbohydrate 29 grams, Fat 98 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 38 grams, Sodium 1289 milligrams, Sugar 10 grams, TransFat 0 grams
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- In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup of the lime juice and puree until very smooth. With the machine on, gradually add the heavy cream. Strain through a fine sieve into a large bowl, then season with salt. Cover and refrigerate until well chilled, about 1 hour.
- Meanwhile, in a medium saucepan, heat ¼ inch of canola oil until shimmering. Add the serranos and fry over moderately high heat, stirring, until lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
- In a medium bowl, gently toss the crab with the remaining 1 tablespoon of lime juice. Ladle the chilled soup into bowls and top with the crab and crispy serranos. Garnish with crema and cilantro and serve.
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