Recipe courtesy of Williamsburg Inn
Recipe courtesy of Williamsburg Inn
Show:
Food Network Specials
Episode:
Al Roker's Colonial Christmas
Roasted Corn and Pumpkin Soup with Jumbo Lump Crabmeat and Crisp Mache
Getting reviews...
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 4 servings
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 4 servings
Ingredients
Directions
- Shuck corn and cut from the cob. Separate into 2 piles.
- Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
- Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
- Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
- Remove pumpkin pulp from outer skin and puree.
- Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
- Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.
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