Tomorokoshi No Kani-jiru
recipe developed by Tess
INGREDIENTS
3 cloves garlic, chopped
¼ cup chopped sweet red pepper
½ cup chopped green onions, white separated from green
¼ cup minced fresh thyme and rosemary leaves
4 slices of white bread
8 Tablespoons butter
5 Tablespoons flour
2 cups water
1 cup half-and-half
1½ cups unsweetened soy milk
2 cups corn (be generous if you like a thicker soup)
2 Tablespoons soy sauce
6 ounces crab meat (I bought 2 containers, but used only one)
In a frying pan melt the butter, and lightly sauté chopped garlic, and the chopped red pepper. Tilt the pan and use a spatula to move the red pepper out of the butter. Reserve the red pepper in a small bowl to garnish the soup. Don’t worry if you cannot recover all of the pepper.
Pour about half of the butter into a saucepan large enough to contain the soup. Heat until almost simmering, then add flour. Whisk gently to blend; do not brown or burn it. Stir in the white part of the onion. Gradually add the half-and-half, water, and soy milk. Use a firm spatula to continually scrape the soup which splashes on the sides of the pot.
When the soup begins to thicken, add the corn and cook for a few minutes until tender. Use an immersion blender to pureé the mixture until smooth. (or use a food processor or a blender) Add the soy sauce, and season to taste with salt and pepper. Keep warm, but do not allow the soup to boil or it will curdle.
Put the sliced onion greens in a small bowl. Place the crab meat into another bowl and garnish with the red pepper.
Add the minced herbs to the other half of the butter and warm gently. Toast the bread lightly and brush the toast on both sides with the herb-butter. Tear the toast into rough “cubes” and arrange on a small plate.
Serve the soup hot, garnished with the onion greens, crab, and croutons. Enjoy.
Source – Read entire story here
