Corn and Crab Soup
It’s easy to make a thick, creamy soup by adding lots of cream or starting with a roux. But it’s just as easy to give a soup more body by pureeing part of it and returning it to the saucepan.
In this soup, everything but the crab simmers for a short time, then half the soup heads for the blender. Once back in the pan, the soup and added crab are reheated for a few minutes.
With this technique, you’ll satisfy anyone who can’t have dairy products. And, you’ll have a thicker, richer soup without the added fat or calories of cream.
Round out the soup with a watercress salad.
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring often, until the onion has softened a bit, about 3 to 4 minutes. Add the bell pepper and corn and continue to cook until the vegetables are tender, about 5 minutes, stirring occasionally. Add the broth, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Carefully ladle about half of the soup into a blender, filling it no more than halfway, and puree until smooth, about 2 minutes. You may need to do this in batches. Return the puree to the saucepan and season with salt and a generous amount of pepper. Add the crab and cook just until heated through, about 2 minutes. Garnish with the chives.
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