ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE

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Roasted Corn and Pumpkin Soup with Jumbo Lump Crabmeat and Crisp Mache image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 ears fresh corn
1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch Mache
1 teaspoon cider vinegar
Pumpkin seed oil, to taste

Steps:

  • Shuck corn and cut from the cob. Separate into 2 piles.
  • Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
  • Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
  • Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
  • Remove pumpkin pulp from outer skin and puree.
  • Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
  • Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.

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