Crab & Sweet Corn Soup

Name: Crab & Sweet Corn Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 lb Crab (2 lbs. Red King crab, legs and claws, or other crab of your choosing, meat separated from the shells, picked through very carefully to remove all bits of shell and cartilage (and picked through again), shells reserved); 1 piece Yellow Onion (1 onion, coarsely chopped); 2 stalk Celery (2 stalks of celery, coarsely chopped); 2 cloves Garlic (2 cloves of garlic, crushed); 14 ½ oz Diced Tomatoes (14.5 oz can diced tomatoes, undrained); 2 pieces Bay Leaves (2 bay leaves); 2 tsp Peppercorns (2 t. peppercorns); 4 sprig Fresh thyme (4 sprigs of fresh thyme + 2 t. minced fresh thyme, divided); 4 sprig Parsley (4 sprigs of fresh parsley + 2 T. minced fresh parsley); 2 pieces Bottled Drinking Water (2 qt. water); 0 pieces Table Salt (salt); 4 pieces Corn (4 medium ears of fresh corn); 2 tbsp Olive Oil (2 T. olive oil); 1 cup Shallots (1 c. chopped shallots); 2 tbsp Tomato Concentrate (2 T. tomato paste); ⅓ cup Cherry (1/3 c. dry sherry); 1 piece Roasted Red Peppers (1 roasted red bell pepper, coarsely chopped); ¾ tsp Fine salt (3/4 t. salt (or to taste)); 0 pieces Black Peppercorns (freshly ground black pepper); 2 tbsp Lemon (2-4 T. fresh squeezed lemon juice (depending on personal taste))

75 minMediterranean

Servings4

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Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Crab2 lb · 2 lbs. Red King crab, legs and claws, or other crab of your choosing, meat separated from the shells, picked through very carefully to remove all bits of shell and cartilage (and picked through again), shells reserved
Yellow Onion1 piece · 1 onion, coarsely chopped
Celery2 stalk · 2 stalks of celery, coarsely chopped
Garlic2 cloves · 2 cloves of garlic, crushed
Diced Tomatoes14 ½ oz · 14.5 oz can diced tomatoes, undrained
Bay Leaves2 pieces · 2 bay leaves
Peppercorns2 tsp · 2 t. peppercorns
Fresh thyme4 sprig · 4 sprigs of fresh thyme + 2 t. minced fresh thyme, divided
Parsley4 sprig · 4 sprigs of fresh parsley + 2 T. minced fresh parsley
Bottled Drinking Water2 pieces · 2 qt. water
Table Salt0 pieces · salt
Corn4 pieces · 4 medium ears of fresh corn
Olive Oil2 tbsp · 2 T. olive oil
Shallots1 cup · 1 c. chopped shallots
Tomato Concentrate2 tbsp · 2 T. tomato paste
Cherry⅓ cup · 1/3 c. dry sherry
Roasted Red Peppers1 piece · 1 roasted red bell pepper, coarsely chopped
Fine salt¾ tsp · 3/4 t. salt (or to taste)
Black Peppercorns0 pieces · freshly ground black pepper
Lemon2 tbsp · 2-4 T. fresh squeezed lemon juice (depending on personal taste)

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Steps

1Make the crab stock: In a large stockpot or Dutch oven add the crab shells and remaining ingredients for the stock (except the salt). Bring to a boil, reduce heat and simmer for an hour, the liquid should be reduced by at least half. Strain the stock, using a fine-mesh strainer, discarding solids (you should have 3-4 c. of stock) season lightly with salt to taste. *You can do this step a day ahead of time, and keep the stock in the refrigerator until ready to use, any longer and I would suggest freezing the stock. Also if you do this, you'll also want to freeze the crab meat as well, my preferred way to freeze crab meat is by placing the meat in a ziplock freezer bag and adding a few tablespoons of milk.
2Cut the kernels from the ears of corn into a large bowl (you should have around 3 c. corn). Using the back of a chef's knife, scrape the spent cobs to extract the sweet, milky corn pulp into a separate bowl.
3Add a cup of the corn kernels into the bowl with the corn pulp and reserve the remaining corn kernels.