Corn Bisque with Crispy Soft-Shell Crab

For the Soup:
1     large fresh poblano, roasted and peeled
1 tbsp.    olive oil
1    medium yellow onion
2    garlic cloves, peeled
4 cups     corn kernels (about 7 fresh cobs)
1 quart    milk
4 ozs.    butter
8 fl. ozs.    heavy cream
to taste    kosher salt

Procedure:

• Heat the olive oil on a saucepan on medium heat. Add the onions and garlic and cook until golden.
• Add the corn kernels, corncob, seeded poblano and milk, and bring to simmer for about 10 minutes.
• Remove the cobs after 10 minutes and discard.
• Puree the remaining mixture on a blender until smooth and creamy.
• Add the heavy cream and butter in between batches. Strain through a fine sieve and adjust seasoning to taste.

For the Soft-Shell Crab:
4    small soft crab shells, clean
club soda
Tempura mix

Procedure:

• Place the Tempura mix in a mixing bowl and add the club soda until the right consistency is obtained.
• Garnish with yellow and green popcorn shoots.

Submitted by Oscar A. La Fuente, Executive Chef, The Carolina Club, Chapel Hill, N.C.

Tags: Executive Chef issue Oscar A. La Fuente Soft-Shell Crab The Carolina Club