Velvet Corn Soup With Crab And Ham Recipe

Name: Velvet Corn Soup With Crab And Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 4 large shallots, minced; Salt; 10 ears of corn, shucked and kernels cut from the cobs; 1 teaspoon minced fresh ginger; 1/4 cup dry white wine; 3 cups plus 2 tablespoons chicken stock or low-sodium broth; 6 paper-thin slices of country ham or prosciutto, cut into thin strips; 2 large eggs; 2 scallions, thinly sliced; 6 ounces lump crabmeat, picked over; Chile oil, for drizzling

Servings: persons

2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 large shallots, minced
Salt
10 ears of corn, shucked and kernels cut from the cobs
1 teaspoon minced fresh ginger
1/4 cup dry white wine
3 cups plus 2 tablespoons chicken stock or low-sodium broth
6 paper-thin slices of country ham or prosciutto, cut into thin strips
2 large eggs
2 scallions, thinly sliced
6 ounces lump crabmeat, picked over
Chile oil, for drizzling

1
1.In a large pot, melt the butter in the vegetable oil. Add the shallots, season with salt, cover and cook over moderate heat, stirring a few times, until the shallots are softened, 5 minutes. Add the corn kernels and cook for 4 minutes, stirring. Add the ginger and wine and cook over moderately high heat until the wine is almost evaporated, 2 minutes. Add 3 cups of the stock and bring to a boil. Cover and simmer over moderate heat until the corn is tender, about 5 minutes longer.
2
2.Transfer the soup to a food processor and process to a slightly chunky puree; return to the pot. Add the ham, season with salt and bring to a bare simmer over low heat.
3
3.In a small bowl, beat the eggs with the remaining 2 tablespoons of stock. Gradually add the eggs to the soup, stirring constantly, until the soup is very thick, 30 seconds. Remove from the heat. Ladle the soup into bowls and top with the scallions and crab. Drizzle lightly with chile oil and serve.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon vegetable oil, 4 large shallots, minced, Salt, and more.

Yes, Velvet Corn Soup With Crab And Ham falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velvet Corn Soup With Crab And Ham

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