Jumbo Lumb Crab and Corn Bisque
Place shallow soup bowls and soup spoons in freezer to chill.
3 tablespoons butter
1 small shallot, chopped
2 tablespoons Italian parsley
1 teaspoons Old Bay Seasoning
1 teaspoon freshly ground black pepper
2 ears of corn, cooked and kernels removed from the cob (save kernels from 1/2 ear of corn for garnish)
2 Russet potatoes, peeled, boiled until tender and chopped
1 cup vegetable stock
1 teaspoon salt
1/2 cup heavy cream
Jumb lump crabmeat and chopped chives for garnish
Fresh peas, cooked with a little butter, for garnish (if available)
Melt butter in a small saucepan. Add shallot and saute over medium heat until the shallots are translucent. Remove from heat and add the parsley, Old Bay Seasoning, pepper, corn and potatoes. Stir to combine all ingredients.
Place mixture in a food processor or blender. Add vegetable stock, cream and salt to the mixture. Process/blend until the mixture is pureed. Pour pureed soup through a fine sieve, pressing the soup through the sieve with a large spoon. Discard any bits that are left in the sieve. Chill soup until ready for service.
To serve, place approximately 1/4 cup of soup into each chilled shallow soup bowl. Garnish each bowl of soup with 2 heaping tablespoons jumbo lump crab meat, 2 heaping tablespoons corn kernels, chopped fresh chives and fresh peas. Sprinkle with Old Bay seasoning.
$19 range. This light and crisp wine was fermented in temperature controlled stainless steel tanks and bottled with residual carbon to give it its signature natural spritz. 70% Hondarribi Zuri, 20% Mune Mahatsa, and 10% Txori Mahatsa grapes.