Creole Corn Bisque with Crab Print Email

1 1/2 TBS corn oil
1 cup yellow onion, chopped
1 1/4 cup carrots, chopped
1 1/2 cup celery, chopped
1/2 cup dry sherry
3 cup corn kernels
1 bay leaf
2 quarts vegetable stock (use corn cobs in stock if possible)
1 cup heavy cream
2 tsp. kosher salt
1 1/2 tsp. pepper
2 TBS tarragon, finely chopped
8 oz flaked crabmeat
scallions and red bell pepper for garnish

Heat oil in a stockpot and sautŽ onion, carrot and celery until soft. Add sherry and reduce by 1/2. Add corn and bay leaf. Add vegetable stock and bring to a boil. Lower heat and simmer for 30 minutes or until vegetables are very tender. PurŽe soup in a blender or food processor and return to clean stockpot. Add cream, salt and pepper. Return to stove, bring to a boil, reduce heat and simmer for 30 minutes. Let cool slightly and add tarragon. Pour into 8 bowls and top with 1 tablespoon of flaked crab meat mixed with thinly sliced scallion greens and finely diced red pepper and chopped tarragon. Serves 8 -Chef Susan Goss, Zinfandel Restaurant, Chicago.