Chilled Sweet Corn Soup With Crab And Avocado Salad Recipes

CHILLED CORN AND CRAB SOUP

Steps:

• In a small stock pot, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 30 seconds or until fragrant. Add the corn and cook for 5 minutes, stirring occasionally. Add the almondmilk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes. Remove from heat and cool slightly, transfer half of the mixture to a blender and purée. Add the rest of the liquid and half of the remaining corn kernels, saving 1/2 cup of the kernels to add back into the soup after blending. At this point you can strain the pureé or leave it chunky. Stir in the lime juice to taste and season with more salt and pepper if desired and stir the reserved corn into the soup. Chill the soup for 2 hours.
• Garnish the soup with the crab meat, avocado, chopped cilantro, and serve.
• *This soup could also be served warm or at room temperature.

CHILLED CORN SOUP WITH AVOCADO AND CRAB RECIPE

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 SOUP RECIPE

Steps:

• Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
• Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, 2 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses; add toppings.

COLD AVOCADO CORN SOUP WITH CILANTRO OIL

Steps:

• Make soup:
• Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
• Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
• Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
• Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
• Prepare cilantro oil while soup chills:
• Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
• Assemble soup:
• Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
• Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
• Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

CHILLED CORN AND CRAB SALAD

Steps:

• Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
• Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

CHILLED SWEET CORN SOUP WITH CRAB & AVOCADO SALAD

Steps:

• CORN SOUP: Heat olive oil in heavy large saucepan over medium heat. Add onion & celery; sprinkle with salt & pepper & sauté until almost tender, about 5 minutes. Add 5 cups of water, corn kernels, & thyme sprigs. Bring to boil, reduce heat to med-low, & simmer until corn is very tender, about 20-25 minutes. Cool, discard thyme. Puree soup in pot with hand blender (or in batches in blender) until smooth. Pour soup through strainer set over large bowl, pressing on solids in strainer to release liquid. Discard solids in strainer. Thin with more water if desired. Season with salt & pepper. Cover & chill until cold (at least 4 hours). CRAB & AVOCADO SALAD: Whisk orange juice, 1/4 cup olive oil, lime juice, & lemon juice in large bowl. Fold crab & avocados into dressing. Mound salad in center or bowls. Ladle soup around salad. Sprinkle with chives, drizzle with olive oil & serve.

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.