Crab & Sweet Corn Soup

Ingredients

• •2 lbs king crab
• •1 onion
• •2 stalks celery
• •2 cloves garlic
• •14½ oz canned tomatoes
• •2 bay leaves
• •2 tsp peppercorns
• •4 sprigs thyme
• •2 tsp thyme
• •4 sprigs parsley
• •2 tbsp parsley
• •2 qt water
• •¾ tsp salt
• •4 medium ears of corn
• •2 tbsp olive oil
• •1 cup shallots
• •2 tbsp tomato paste
• •⅓ cup sherry
• •1 roasted bell pepper
• •pepper
• •2 tbsp squeezed lemon juice

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Method

From foodista.com — read the original

1. 1Make the crab stock: In a large stockpot or Dutch oven add the crab shells and remaining ingredients for the stock (except the salt).
2. 2Bring to a boil, reduce heat and simmer for an hour, the liquid should be reduced by at least half.
3. 3Strain the stock, using a fine-mesh strainer, discarding solids (you should have 3-4 cups of stock) season lightly with salt to taste.
4. 4*You can do this step a day ahead of time, and keep the stock in the refrigerator until ready to use, any longer and I would suggest freezing the stock.
5. 5Also if you do this, you'll also want to freeze the crab meat as well, my preferred way to freeze crab meat is by placing the meat in a ziplock freezer bag and adding a few tablespoons of milk.
6. 6Cut the kernels from the ears of corn into a large bowl (you should have around 3 cups corn). Using the back of a chef's knife, scrape the spent cobs to extract the sweet, milky corn pulp into a separate bowl.
7. 7Add a cup of the corn kernels into the bowl with the corn pulp and reserve the remaining corn kernels.
8. 8Heat olive oil in a soup pot or Dutch oven over medium heat until the oil is shimmering, add the shallots and saute, stirring occasionally, until the shallot is softened and browned around the edges, about 5-7 minutes.
9. 9Add the tomato paste and 1 1/2 teaspoons thyme. Cook, stirring constantly, until the tomato paste is evenly incorporated into the shallots and is darkened in color, 2-3 minutes.
10. 10Add the dry sherry, cook, scraping up any browned bits on the bottom of the pot, until the liquid is almost completely cooked out, about a minute.
11. 11Add the crab stock, plus additional water (or bottled clam juice) to measure 5 cups of liquid total, along with the roasted red pepper and the corn/pulp mixture. Bring to a simmer, simmer for about 10-15 minutes, to blend the flavors.
12. 12Working in batches, ladle the soup into a blender and puree until smooth. Return the soup to the pot, add the salt and pepper to taste.
13. 13Bring to a gentle simmer, add the remaining thyme, the remaining 2 cups corn kernels and about 2/3 of the crab meat. Gently simmer for 3-4 minutes.
14. 14Off heat, stir in lemon juice and parsley, season with salt & pepper to taste. To serve: ladle the soup into bowls, garnish with the remaining crab meat.