Sweet Jersey Corn Soup with Alaskan Crab Recipe
Alaskan Crab Portion:
- 1oz Jumbo Lump Crab Meat
- 1 tb Fresh Corn
- ½ ts Fresh Chopped Chives
- 1 ts Diced Cooked Purple Potatoes
Mix all ingredients in a medium sized bowl. Once mixed place mixture into a ring mold, in the serving bowl. Add pressure so the mixture will hold it shape. Should look like the picture below.
Sweet Corn Soup Portion:
- 12 Ears of Corn
- 1 Onion Sliced
- 1 Garlic Clove Minced
- 2 Springs Tarragon
- 4 tb Butter
- 1 cup Heavy Cream
- Salt and Pepper
Step 1: Corn Stock, Cover the corn cobs with 2 qt of water and simmer for 20 minutes and strain.
Step 2: Sweet onion and garlic in butter over medium heat untill soft for about 7 minutes.
Step 3: Add corn, tarragon and season. Cook for 5 minutes.
Step 4: Cover with stock and cream and simmer for 20 minutes on low heat. Puree and strain. Season to taste with Salt and Pepper.
(Pour Sweet Corn Soup into the Bowl with Alaskan Crab Cake Portion)
(Season to Taste with Salt and Pepper)
“Corn brings us back to our roots, it is what we ate during the summer.” -Executive Chef Rafael Gonzalez