Recipes

Silky Corn Soup with Truffled Lump Crab Emulsion

This “Silky Corn Soup” can be served chilled during a steamy Texas day or served hot during a cool Texas night.

Number of Servings: 4

Ingredients

4 ears of corn, off the cob

1 medium spanish onion, chopped

2 small garlic cloves

2 Tbsp. Unsalted butter

1 quart of water

½ tsp. Ground Cumin

½ tsp. Ground white pepper

Salt and fresh lime juice to taste

(Garnish)

4 oz. of fresh picked jumbo lump crabmeat

1 small chopped black truffle (you can substitute truffle oil if desired, about 2 tbls)

1 small brunoise seeded jalapeno (red for color)

1 tbsp. Chopped chives

½ tbsp. Lime juice

2 tbsp. Extra virgin olive oil

Salt and freshly cracked black pepper to taste 

Directions:

In a large sauce pan add butter and sweat the onion, shallot and garlic. Cook over medium heat, stirring often until translucent, 7-10 minute. Add the stripped cobs of corn with the water and bring to a boil, about 5 minutes. Then add the corn to the boiling base and add the remaining spices. Cook for about 5-7 minutes and remove from heat when ready.

Remove the 4 cobs from  the base and scrape off the remaining corn of the cob with a spoon for more  flavor and add this to the base. With a blender at high speed, blend soup to a silky consistency. When blending add a cup at a time to get a better texture.  Pour the soup into a chinoise and strain through with a ladle and discard the access. Return to saucepan and place over low heat.

For the garnish: Mix all ingredients together in a bowl when finished with soup.

Pour soup into a bowl and garnish with the crab and truffle emulsion.