Blue Crab Soup with Spring Onions and Corn
Blue Crab Soup with Spring Onions and Corn - from Chef Frank Lee of SNOB in Charleston, South Carolina
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Cooking tools:
- Pepper mill
- Stockpot
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Slotted spoon
Ingredients
- ½ cup shallots, minced
- 1½ cups white and light green part of spring onion, cut into thin semi-circles
- 2 teaspoons salt
- ¼ pound butter
- 1½ cups white corn, cut off cob
- ½ cup water
- 1 quart chicken stock
- 6 large garlic cloves, peeled and scored
- 8 tablespoons jumbo lump blue crab, gentle cleaned of shell
- 16 fresh thyme buds
- Several grinds of white pepper
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