Corn Soup with Crab

INGREDIENTS

2    tablespoons butter

2    tablespoons olive oil

4    large shallots, minced

4    cups corn kernels

1    teaspoon powdered ginger

3    cups + 2 tablespoons chicken broth

2    large eggs

2    6 ounce cans crab, drained*

2    green onions, thinly sliced           

METHOD

Melt the butter in a large sauce pan over medium-high heat and add the olive oil. When warmed, add the shallots, cover and cook over moderate heat for 5 minutes or until the shallots are softened, stirring occasionally. Add the corn, the ginger and the 3 cups of broth, cover and cook over moderate heat until the corn is tender and soft, about 6 to 8 minutes. Transfer 2 cups of the soup to a food processor or a blender and process to a puree. Return to the sauce pan still over moderate heat.

In a small bowl, whisk the 2 eggs with the 2 tablespoons of broth and slowly add to the soup, stirring constantly, until the soup is very thick, about 1 to 2 minutes. Remove from the heat and stir in the crab. Serve immediately garnished with the green onions.

*NOTE: Substitute ½ pound of fresh lump crab meat instead

Adapted from a recipe in Food and Wine magazine