Ingredients: Corn Soup

7 ears corn, shucked

½ cup (1 stick) butter

1 large onion, diced

1 leek, white and light green parts

only, thinly sliced

6 cloves garlic, finely chopped

1 cup dry white wine

1 large russet potato, peeled and

cut into ½-inch cubes

2 cups heavy cream

Salt, to taste

Sherry vinegar, to taste

Preparation: Corn Soup

Cut corn kernels off the cobs. Set kernels aside.

Put corn cobs in a stockpot and add just enough water to cover. Bring to a boil and then simmer on medium heat for 30 minutes. Strain corn stock and reserve separately. Discard the cobs.

Melt butter in the same saucepan over medium heat. Add onion, leek, and garlic. Sauté for 7 minutes, or until translucent.

Pour in wine, stirring to scrape up the browned bits. Add 1½ quarts of corn stock and bring to a simmer.

Add potato and simmer for 5 minutes, until cooked. Stir in corn kernels and simmer for 10 minutes. Remove from heat.

Add cream and purée the soup with an immersion blender until silky smooth. (Alternatively, blend the soup in a traditional blender, puréeing in batches. Be careful not to let steam build up.) Thin out with more corn stock if desired.

Season with salt and sherry vinegar to taste. Keep warm. Or, if you prefer a cold soup, refrigerate until chilled. (Can be made up to 4 days ahead and refrigerated.)

Preparation: Roasted Apple Relish

Preheat oven to 400ºF. Roast whole apples on a baking sheet lined with parchment paper for 30 to 45 minutes, until charred and tender. Cool completely. Remove the skin and cores and finely chop.

In a medium bowl, combine roasted apples, shallot, chives, lemon zest, and oil. Season with salt to taste. Refrigerate until ready to serve. (Can be made up to 2 days ahead.)


In a bowl, drizzle crabmeat with a little olive oil. Add apple relish and gently mix. Ladle soup into bowls and divide the crab mixture on top. Drizzle with olive oil to finish.

Wine Pairing

Adelsheim Staking Claim Chardonnay