. Rainbow Soup Month: Corn and Crab Bisque Seriously Soupy

Wednesday, May 25, 2011

Rainbow Soup Month: Corn and Crab Bisque

Corn and Crab Bisque - Seriously Soupy
For this weeks Rainbow Soup, I created a yellowish soup using corn, a yellow pepper, and some yellow squash. I wanted this one to be more than vegetables so I added in some crab cakes from Trader Joe's (but any light fish would work) as well as various herbs (tarragon, garlic, red pepper flakes and bay leaves). For the base, I used garlic broth (also used in this recipe from Food 2), which really gave this yellowish soupy a nice and silky taste. Since there was no cream, I used a small amount of water and finished it with some lemon juice - creating quite the delicious (and easy) spring soup. Enjoy!

Garlic Broth
5 cups water
10 cloves of garlic, peeled
6-8 leaves fresh basil
6-8 leaves fresh sage
6-8 sprigs lemon thyme
6-8 sprigs fresh rosemary
3-5 bay leaves
Salt and pepper, to taste

Pour the water into a medium-sized pot and bring to a boil. Add garlic cloves and fresh herbs. Reduce heat to a simmer, cover and cook for about 30 minutes, tasting occasionally. Season with salt and pepper. Drain solids from the broth, and discard or save for another use. 

Rainbow Soup Month: Corn and Crab Bisque
2-3 cups of garlic broth (or vegetable broth) 
2 ears of corn, shucked 
1/2 yellow squash, cut up 
1 yellow onion, cut up 
1/2 yellow pepper, cut up 
drizzle of olive oil 
1/4 teaspoon of tarragon 
2-3 cloves of garlic minced  

3-4 dried bay leaves  
1/4 teaspoon of red pepper flakes  
2 crab cakes - I used the Maryland crab cakes from Trader Joe's   
1 tablespoon of lemon juice or whole lemon 

Cut up the onions, pepper, squash and shuck the corn. Place them in a oil and let them marinade with olive oil, salt, pepper, bay leaves and lemon. Bring broth to a low boil and add the ingredients from the bowl to the pot. Add some tarragon, garlic, red pepper flakes and cover. Let cook for 20 minutes - checking on the soup periodically. Add the crab meat (or fish) and cover. Cook for another 15 minutes. Turn off the flame and blend the ingredients - (I made my soup semi-chunky). Taste with some salt and pepper and enjoy!

Seriously Soupy Serena


  1. Thanks for sharing this recipe! We tried it a while ago and my co-chefs here in our Resto loves it so much. Corn and Crab cakes really blends to each other! The taste is very awesome! I will definitely cook this to my family this weekend. Cheers! : )

    - Crysta; Buffalo, NY

  2. I love the idea of idea of the Rainbow soup month and that soup looks soo tasty!! :)