Heat oil in a stockpot and saut 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 mins or until vegetables are very tender.
Puree sup 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 and add tarragon. Garnish hot soup with 1 Tbs of flaked crab meat mixed with thinly sliced scallion greens and finely diced red pepper and chopped tarragon.
Originally Submitted
11/23/2009
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You can add this Creole Corn Bisque with Crab recipe to your own private DesktopCookbook.
