Ingredients
Chilled Sweet Corn Broth:
- 1/4 cup olive oil
- 1 cup finely chopped white onion
- 1/2 cup finely chopped celery
- 4 ears fresh corn, kernels removed (about 2 cups kernels)
- 4 sprigs fresh thyme
- 4 1/2 cups water
- Salt and freshly ground pepper
- Crab and Avocado Salad, recipe follows
- Chopped fresh chives, for garnish
- Freshly ground white pepper, for garnish
- Extra-virgin olive oil, for garnish
Directions
Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil
Crab and Avocado Salad:
2 oranges, juiced
1 lime, juiced
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground white pepper
1 pound jumbo lump or lump crabmeat, flaked
3 avocados, peeled, coarsely chopped
Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.
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By nowaljamhour_76...
Chalmette, LA
on March 24, 2010
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Many years ago, when John Harris was cheffing at Gautreau's, I had this dish as a first course. Would it be hyperbole if I said it changed my life? It was THAT good!
Corn and crab are a popular combination for soup in New Orleans. Crab and avocado salads are also pretty common. And, of course, Southwestern cuisine combines avocado and corn quite a bit. So, to combine corn, crab, and avocado in a hybrid cold-soup-salad is a stroke of genius!
I've tried to replicate this dish in the past, with moderate success, but this recipe pretty much nailed it. Of course, it is imperative that you have access to good, fresh ingredients, especially high quality crabmeat.
This dish is still on the menu of John Harris' own restaurant, Lilette (if you go to the website, you'll see a picture of it on the home page, as well as on the lunch and dinner menu pages. However, it is *not* offered year-round, because the success of the dish is so dependent on fresh, seasonal ingredients.
By robblackhurst62...
Salt Lake City, UT
on July 27, 2007
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Made this last night as a main course. We really liked the flavors but would make a couple changes. First, the corn I used made the dish much too sweet for a main course. I would only make this again as a small starter to a meal. I also think that next time I will take a ladle of the corn kernals out of the soup and add them after I blend the remaining soup. Will try again.
By punk_luv13_7789452
Sandusky, OH
on June 04, 2007
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This is a BAD recipe I wish I had NEVER tried it!
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