Corn soup with crab meat
7 servings
30 minutes
Corn soup with crab meat is a tender, velvety dish where the sweetness of corn harmonizes with the refined taste of crab meat. This recipe has European roots and embodies the best traditions of gastronomy, combining simple ingredients into an exquisite culinary masterpiece. The creamy texture of the soup is achieved through milk and light puréeing, while the addition of paprika and ginger gives it a subtle spiciness. The crab meat adorning the dish adds notes of sea breeze and tenderness. This soup is perfect for cozy family evenings or romantic dinners. It is served warm, garnished with golden sesame seeds, making it not only delicious but also aesthetically pleasing.
1
Chop the onion and grate the carrot. Sauté in olive oil until half-cooked.
- Onion: 0.5 piece
- Carrot: 1 piece
2
Add corn along with the juice. Stew everything together under a lid for 5 minutes.
- Canned corn: 3 jars
3
Heat the milk in a pot. Add the vegetables. Cook on low heat for 15-20 minutes until the carrots and onions are soft. Add spices to taste five minutes before it's done.
- Milk: 1 l
- Paprika: to taste
- Ginger: to taste
- Salt: to taste
4
Puree with a blender. Strain through a sieve to remove corn husks.
5
Cut the crab meat, add it to the puree soup, and garnish with sesame.
- Crab meat: to taste
- Sesame: to taste