Silky Corn Soup with Truffle Oil and King Crab Meat

I am so behind on posting this recipe (and many more).  This is a dish we created for our Valentines Day dinner. Anyone who knows us knows we don't eat out very much and enjoy created amazing dishes at home.  It is probably one of my favorite soups ever!  The combination of crab of corn is phenomenal. Indulge!

INGREDIENTS

FOR THE SOUP

4 TBSP olive oil

3 small shallots finely chopped

1 pound whole-kernel corn

¼ cup cognac

4 cups seafood stock

½ cup heavy cream

1 TBSP sugar

Salt and pepper to taste

FOR THE CRAB MIXTURE

3 TBSP butter

2 TBSP red bell pepper finely diced

1 TBSP chives chopped

½ pound king crab meat chopped

2 TBSP cognac

1TBSP Truffle oil

DIRECTIONS

To prepare the soup:

In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute.  Add the shallots and cook, stirring well for 3 minutes.  Add the corn kernels and continue to cook for another few minutes.  Increase the heat to high and add cognac, stirring for 2 more minutes.  Add the stock and bring the soup to a boil.  Cover the pan and reduce the heat to simmer, cook for 30 minutes.  Let the soup cool, then place in a food processor and process for 2 minutes.  Strain the soup into a clean saucepan, add the cream and sugar and bring to a boil over high heat.  Reduce the heat and simmer and cook uncovered for 20 minutes, stirring every 5 minutes.  Add salt and pepper to taste.

While soup is cooking, prepare the crab mixture.

To prepare the crab mixture:

In a sauté pan, cook the butter over medium-high heat until it is hot.  Add the red bell pepper and chives; cook stirring well, for 1 minute.  Add the crabmeat, increase the heat to high and cook for another minute.  Add the cognac and stir well.  Cook for another minute, stirring well, then turn off heat.  Cover and keep warm.

To serve:

Pour the soup into 4 bowls and drizzle with the truffle oil.  Top each bowl of soup with a quarter of the crab mixture and serve.