Corn and Leek Bisque with Crab Relish

A very simple yet cream-less, unique, smooth and creamy corn and leek bisque thickened with rice. Save the crab for the garnish, Sometimes the best use of our crab is to finish the dish, like with this soup, which could easily be exchanged with a premade soup from your favorite brand. Let the crab meat shine and let your guests not only taste the crab but also see it!

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m

Ingredients

  • 1 TBS EVOO
  • 3 TBS Butter
  • 1 cup Frozen Corn, thawed
  • 1 cup Leeks, white part, washed and small dice
  • 1 Clove Garlic, minced
  • 1/2 cup White Wine
  • 1/4 Cup Arborio Rice
  • 3 cups Vegetable Stock
  • S&P to taste
  • Garnish
  • 8 ounces Crab Meat, Special or Backfin Lump work very well
  • 1 cup Frozen Corn, thawed
  • 1 cup Leeks, white part, washed and rough chopped
  • 1 TBS Butter
  • 1 TBS EVOO
  • S& P to taste
  • 4 ounces Basil Pesto

Instructions

  1. In a large heavy bottom pot over medium low heat, add the EVOO and butter and allow to heat. Add the leeks, corn, rice and garlic and slowly cook until the corn is very soft and the leeks are beginning to break down, about 15 minutes, stirring frequently. Increase the heat to medium and add the wine. Allow the wine to cook down until allow gone and add 4 cups of stock and increase heat to medium high. COOk for another 5 minutes and allow to cool slightly before pureeing until smooth in a blender. Rinse the pot and return the soup and add the additional 4 cups of stock and return to a simmer. Season to taste with salt and pepper.
  2. For the garnish
  3. In a sauté pan over medium high heat and add the EVOO and butter and allow to heat. Add the leeks and corn, season with salt and pepper and sauté until the leeks are just soft, about 5 minutes. Add the garlic and sauté until fragrant, about two minutes. Add the crab and gently fold to combine, add extra stock if too thick (you want it a bit runny looking to plate as it will tighten (thicken) as it sits.
  4. To serve
  5. Place a serving of the soup in a bowl, garnish with the crab garnish and drizzle with the pesto.

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