Crab and Corn Bisque with Chervil Oil
A comforting soup takes the chill out of crisp fall days. The Crab and Corn Bisque, a favorite at our Michelin-starred etoile Restaurant, abounds with fresh garden flavors and sweet, briny crab meat. This recipe is from page 97 of the Domaine Chandon Cookbook – available for purchase HERE
1/2 cup (15g) fresh chervil leaves, plus 2 tbsp
1/2 cup (120ml) extra-virgin olive oil, plus 2 tbsp
1 leek, white part only, cut into 1/4-inch thick rounds, rinsed and drained thoroughly
1 yellow onion, diced
3 cloves garlic, minced
1/2 jalapeño chile, seeded and minced
2 medium white potatoes, peeled and diced
1 red bell pepper, seeded and diced
3 cups (720ml) Chicken stock - canned low-sodium chicken broth
1 bottle (8oz/250ml) bottle clam juice
1 cup (240ml) dry white wine
4 ears fresh corn, husks and silks removed
1 pound (455g) fresh Dungeness or other lump crabmeat, picked over for shell fragments and cartilage
1/2 cup (120ml) heavy cream
Freshly ground pepper
In a small sauté pan, over medium-low heat, combine the 1/2 cup chervil leaves with the 1/2 cup olive oil and cook, stirring occasionally, until the oil is hot and small bubbles form around edges, 3 to 5 minutes. Remove from heat and let stand at room temperature for 1 hour. Strain the chervil-infused oil through a fine-mesh sieve, save and reserve. Discard the chervil.
In a soup pot, heat the 2 tbsp olive oil over medium heat. Add the leek and sauté until soft, about 3 minutes. Stir in the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes. Add the potatoes and red bell pepper and sauté for 3 minutes longer. Add the stock, clam juice, wine, and 1 tsp salt, and mix well. Raise heat to high and bring to a boil, reduce heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
Meanwhile, cut the corn kernels from the ears of corn. Add the corn kernels to the soup and simmer until the corn is tender, about 5 minutes. Add the crab and cook for 2 more minutes to heat through. Stir in the cream and remove from heat. Adjust seasoning with salt and pepper.
Ladle the bisque into warm bowls. Swirl 1/2 to 1 tsp chervil oil into each serving and garnish with the 2 tbsp chervil leaves. Serve hot.
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