Creamy corn bisque with crab and fresh basil (Easy-to-make soup recipes)

 

                This soup works beautifully as an appetizer. Ladle it into 8 ezpresso or demi-tasse cups and garnish with fresh basil and crab.

4 servings

• ¼ cup olive oil
• 4 cups fresh corn kernels
• 2 cups chopped leeks, white and light green parts only
• 1 tablespoon chopped garlic
• Salt
• ¼ teaspoon red pepper flakes
• 4 cups chicken stock (click here for recipe)
• ½ cup heavy cream
• ¼ cup sour cream
• 6 ounces fresh lump crabmeat, picked over
• 3 tablespoons finely julienned fresh basil, plus 4 to 6 sprigs for garnish

1. Heat the olive oil until hot in a large, deep-sided pot (with a lid) over medium heat.
2. Add the corn and leeks, and cook, stirring constantly, until slightly softened, for about 6 minutes ; add garlic, salt to taste, and red pepper flakes and cook, stirring, for 1 minute more.
3. Add the stock and bring mixture to simmer ; reduce heat and cover.
4. Cook at a gentle simmer until the corn and leeks are very tender, for 30 minutes.
5. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot ; the texture should be slightly chunky, not completely smooth.
6. Whisk the cream into the soup, then whisk in the sour cream ; taste the soup and season with salt, as needed ; if the soup is too thick, thin it with up to ½ cup additional stock.
7. To serve, ladle the soup into 4 soup bowls ; divide the crabmeat evenly and mound the center of each serving.
8. Garnish each portion with julienned basil and basil sprig.

Bread basket choice : Crusty baguette or sourdough loaf.

BON APPÉTIT