corn velvet soup with crabmeat

7 ounces corn on the cob, roasted
1 ounce butter
4-1/2 ounces scallions, sliced thin
4-1/2 ounces Spanish onion, diced small
1-1/2 ounce ginger, minced
1 tablespoon jalapeno pepper, seeded, chopped fine
1-1/2 each thyme sprig, chopped
1-1/2 cup evaporated skim milk
2 quarts chicken stock
2 ounces soy sauce
6 ounces lump crabmeat, cleaned
1-3/4 ounce red bell pepper, pureed

Cut roasted corn kernels from the cob. Scrape cobs with the back side of a knife to release the corn milk; reserve until needed.

Heat the butter and sauté the scallions, onions, ginger and chili peppers until onions are tender and translucent. Add the corn and reserved corn milk to the mixture and simmer briefly. Stir in the thyme and 2 quarts chicken stock. Bring to boil. Reduce heat and simmer until the vegetables are very tender. Using a food processor, blender, or immersion blender, puree mixture until smooth. Strain through a sieve, if desired. Adjust the consistency, if needed, by adding more stock. Serve hot and garnish with crabmeat and the red pepper puree.

Per serving (10 servings): 124 calories; 14 g carbohydrates; 25 mg cholesterol; 4 g fat; 360 mg sodium. From The Culinary Institute of America.

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