Feast of the Seven Fishes Dish 5: Crab and Corn Soup
I always like to include a soup for my feast. This classic soup is a great addition to any dinner. It gives the diner a smaller but no less tasteful course.
2 tablespoons butter
1 cup onions, finely chopped
1/4 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
2 cups shrimp or seafood stock
1/2 cup dry white wine
1/2 teaspoon dried thyme
1/4 cup canola oil
1/4 cup all-purpose flour
3 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon hot sauce
1 cup whole-kernel corn
1 pound crabmeat, picked over for shells
1 tablespoon fresh parsley, chopped
1 tablespoon green onions, chopped
Melt butter in a large saucepan over medium heat. Add the onions, peppers, celery, and garlic. Sauté for 1 minute. Add the stock, wine and thyme; bring to a boil. In a skillet, combine the oil and flour, stirring occasionally, to make a blond roux. Add the roux to the mixture in the saucepan and blend well. Reduce heat to medium. Slowly add the cream in a steady stream, whisking constantly. Add the salt, pepper sauce and corn. Simmer for 5 minutes. Add crabmeat, parsley and green onions; cook until soup is well heated, about 5 minutes. Serve hot.
Good Cooking, Good Eating and Good Living!!!