In the summer, one of my favorite dishes to order when Im eating out is a chilled soup.
But not all cold soups are created equal.
Plenty rely on salt and heavy cream to deliver on flavor and texture.
Farmerie also created the tapas-style menu for Mint, Jet Blues new business class transcontinental flights.
You let that simmer for 30 minutes, strain and chill.
After that, you saute half an onion and some celery, garlic, and fennel until very soft.
One of the most common mistakes home chefs make is to rush this process, says Farmerie.
(The recipe yields plenty and since it is shelf-stable, can be kept and used on other dishes.
I would, for example, drizzle mine over a roast chicken or grilled trout.)
Cook until all the water has evaporated.
(This step activates the Paprika, says Farmerie.)
Strain and refrigerate until needed.
Next, sweat the onions, celery, garlic, fennel, turmeric and ginger until very soft.
Add the corn and continue cooking.
When corn is cooked, add about 2.5L warm corn stock and simmer 45 minutes.
Vita Prep and season.
Smoked Paprika Oil
In a sauce pan, combine paprika, water and salt.
Place the pot on medium heat until it begins to bubble.
Place on low heat (cool side of the flat top) and cook until it forms a crust.
Add oil, bring to just over blood temperature, and cook for 20 minutes.
Cool to room temperature and let sit for 30 minutes- 1 hour.
Strain through chinoise (this should leave all sediment behind)
Note: This will keep refrigerated indefinitely.
To plate per portion:
In a mixing bowl combine crab, corn, diced avocado and chives.
Pour soup into bowl.
Place crab and corn mixture on top.
Drizzle smoked paprika oil sporadically throughout bowl.
Garnish with scallions and micro cilantro.
Photo Credit: Tatiana Boncompagni
