The Greek Gourmet's Velvety Crab and Corn Soup

Submitted by: ~Maxine
Source: Arthur Nahatis, The Greek Gourmet
 

Serves 6 as an appetizer. Double quantities for main course.

1 package Knorr Cream of leek soup
1½ cups milk
½ chicken broth
1 7 oz can white corn (use liquid, as well)
2 oz. grated Pepper Jack cheese
¼ cup dry sherry
½ lb Jumbo lump crab
½ tsp. chili oil
chopped fresh chives
white pepper
1 Bay leaf
(optional 1/8 cup heavy cream)

To thin the soup a bit, add additional chicken stock

Serve with Cheese straws (found in "cracker aisle" in Grocery store-Parmesan are the best)

In 2 qt saucepan (or 4 qt if doubling recipe) Combine soup mix, milk and chicken stock and heat over medium to blend. Add corn (including liquid), increase heat to med-hi, stirring constantly until soup thickens.

Add grated cheese, stirring to melt, then add sherry. and chili oil, blend well.

Place equal portions of crab into each empty bowl and ladle soup into each bowl and garnish liberally with chopped chives, "dust" with white pepper and serve with cheese straws.

Beverage of choice is a nice bottle of champagne (French, of course) which really brings together the flavors of the soup and cheese straws.

GUARANTEED TO BE ONE OF THE RICHEST, MOST TASTEFUL SOUPS THAT YOU'LL EVER ENJOY.

May the year 2006 be the best year ever for you and your families.