(Annie & Margrit, pg 30)
Serves 6 to 8
Serve with a Fumè Blanc or Sauvignon Blanc
Ingredients
2 ears fresh corn
2 tablespoons unsalted butter
1 red onion, finely chopped
1 red bell pepper, roasted, peeled, and cut into thin strips
1 yellow bell pepper, roasted, peeled, and cut into thin strips
1 poblano chile, roasted, peeled, and cut into thin strips
1 tablespoon ground cumin
8 cups chicken stock
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper
1 1/2 cups (8 ounces) fresh Dungeness crabmeat, picked over for shell (see Annie’s)
Directions
- Cut the kernels off the corn cobs and blanch in boiling salted water for 1 minute. Drain and set aside.
- In a soup pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the bell pepper and poblano strips and turn off the heat.
- Put the cumin in a small nonstick sauté pan and stir over medium heat until lightly toasted, about 3 minutes. Add to the onion and peppers and return the heat to high. Add the stock and corn and bring just to a boil. Stir in the cilantro, lime juice, and salt and pepper to taste. Ladle into soup bowls and garnish each with a mound of crabmeat in the center of the bowl. Serve right away.
*Annie’s Tip ~ Annie prefers to cook the crab live and remove the crabmeat herself to retain both the fresh sea flavor and to have some large pieces of meat for the soup. You can use fresh crabmeat bought in bulk; it’s a good product though not as sea fresh as that you’ve cooked yourself. Be sure to pick through it for any remnants of shell. What is not a particularly good option is whole crab already cooked. Though this saves the time and mess of cooking and cleaning the crab, unless you know the crab was cooked that day, you might as well go with already picked-over flash-frozen crabmeat and save yourself all the trouble.
