Prep 20 mins
Cook 40 mins
I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook.
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery ribs, finely chopped
- 1 small carrot, finely chopped
- 3⁄4 cup white wine (medium-dry)
- 2 1⁄4 cups vegetable stock
- 1 1⁄2 cups corn (fresh or frozen)
- 1 pinch cayenne pepper
- 1⁄2 teaspoon dried herbs
- 1 1⁄2 cups heavy cream
- 3⁄4 cup sour cream
- 1 tablespoon fresh dill, chopped
- 8 ounces crabmeat
- whole wheat bread, to serve
- Melt the butter in a large pan.
- Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
- Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
- Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
- Bring back to a boil, reduce the heat, and simmer for 15 minutes.
- Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
- Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
- Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.