ランス・バスのインスタグラム(lancebass) - 3月6日 07時24分

Here is the recipe for my corn soup at the finale of #MyKitchenRules. It's really fun to make with a partner on a cold night! Share your pics with me and HAPPY COOKING! Corn Velvet Soup and Dungeness Crab
serves 12
6 tablespoons butter
6 tablespoons vegetable oil
4 medium-size white onions, diced
4 cloves garlic, minced
4 leeks, (white part only), cleaned and diced
16 ears fresh corn
8 cups water
2 bay leaves
4 cups heavy cream
salt and white pepper to taste
tabasco sauce to taste
crabmeat
Hot red chili oil for garnish
chopped chives for garnish
In a large soup pot or skillet, heat the butter with the vegetables oil over medium heat. Stir in the onions, garlic, and leeks. Cook over low heat, covered for about 10-15 minutes, stirring occasionally, until the onions are very tender.
Slice the corn kernels from the cob and reserve the cobs for the broth. Pour the water into the onion mixture ; add the bay leaves and the corn cobs; bring the mixture just to a boil. Reduce the heat to a simmer and cook for about 20 minutes . Remove and discard the cobs.
Add the corn kernels and the heavy cream, and simmer until the mixture is reduced by 1/3 (about 35 minutes). Working in batches, puree the soup in a blender. Pass the soup through a sieve. Reheat the soup and season with salt, white pepper, and Hot sauce. I like a lot. Add cold or warm crab on top. #LanceEats

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