Summer Soup Recipe

Soup Preparation

1. 1

   Prepare the Corn Soup Base

   In a large pot, combine the fresh corn kernels, vegetable broth, heavy cream, minced garlic, lime juice, salt, and black pepper. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes until the corn is tender.

2. 2

   Blend the Soup

   Remove the pot from the heat and let it cool slightly. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

3. 3

   Chill the Soup

   Once blended, return the soup to the pot and let it cool to room temperature. Then, cover and refrigerate for at least 2 hours or until chilled.

4. 4

   Serve

   To serve, ladle the chilled corn soup into bowls. Top each bowl with blue swimmer crab meat, diced avocado, and chopped cilantro.