For those of you who live in Seattle, I think you will agree this has been a crap summer weather-wise. Granted, we were spoiled last year with weeks on end of perfect, sunny days and cool, clear nights, but this summer with its cold, rain, wind, and gray has been the sort of thing that gives our fair city a bad rep.
I’ve done my best to ignore the weather, cheerfully trudging through the rain with Onca the Cane Corso Mastiff in tow, but with Labor Day Weekend coming to a close and the rain pattering away outside the windows, I finally gave up and did what to me signifies surrender to Fall more than anything else. I made soup.
I’ll admit it, it was very fun to get chopping onions again, hear butter sizzling in skillets, and enjoy the changing of the culinary seasons. For me, each season signifies such different styles of food, and Fall is all about hearty soups, crusty breads, indulgent veggies, and big bold red wines.
This soup, adapted from Food & Wine, is quite indulgent, even after I made some modifications to make it simpler and more week night friendly such as substituting fresh corn of the cob with the frozen variety and swapping out prosciutto for bacon. It smells delicious, and for those of you that are lactose intolerant (or married to someone who is, ahem, ahem) the eggs in this soup give it a creaminess you’d swear was provided by a bovine dependent ingredient.
Make this soup when you’ve decided to give in to the Seasons changing, but are determined to go down in style.
Velvet Corn Soup with Crab and Bacon
Serves 4. Pair with a big, bold red such as a Malbec and a side of crusty bread and butter.
2 tablespoons salted butter
1 tablespoon vegetable oil
1 large onion, minced
1 lb frozen corn
1 1/2 teaspoons minced fresh ginger
1/3 cup dry white wine
3 cups plus 2 tablespoons chicken stock
4 strips bacon, cooked and coarsely chopped
2 large eggs
2 scallions, thinly sliced
12 ounces lump crabmeat, picked over
Chile oil, for drizzling
In a large pot, melt the butter in the vegetable oil. Add the onions, season with salt, cover and cook over moderate heat, stirring a few times, until the onions 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.
Transfer the soup to a food processor and process to a slightly chunky puree; return to the pot. Pending on your preference you can puree this more or less. Add the bacon, season with salt and bring to a bare simmer over low heat.
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. Add half of the crab meat and gently stir until all combined and to temperature. Remove from the heat. Ladle the soup into bowls and top with the scallions and remaining crab. Drizzle lightly with chile oil and serve.
Adapted from one of my all time favorite food magazines, Food & Wine: Velvet Corn Soup with Crab and Ham Recipe – Andrea Reusing | Food & Wine.