Chilled Sweet Corn Soup With Crab Avocado Salad Recipes

CHILLED CORN SOUP WITH CRAB AND CHILE OIL

Chilled Corn Soup with Crab and Chile Oil image

Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

6 ears fresh corn, shucked and desilked
2 cups cold whole milk
1/2 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons chopped fresh chives
1 (6-oz) frozen king crab leg, thawed
4 teaspoons Asian chile oil

Steps:

Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
Serve soup drizzled with chile oil and sprinkled with crabmeat.

CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD

Chilled Avocado Soup with Crab meat Salad image

Provided by Molly O'Neill

Categories project, salads and dressings, appetizer

Time 15m

Yield Six servings

Number Of Ingredients 15

Ingredients

6 avocados, peeled and pitted
1 clove garlic
2 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh cilantro, for garnish
1/4 cup fresh lime juice
1 tablespoon Dijon-style mustard
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons pink peppercorns, ground
1 pound fresh lump crab meat, picked over for shells

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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