Servings: 4 to 6
A quick crab salad on top gives this ultra-silky soup a casually luxurious, lunch-on-the-patio feel.
Make Ahead Tips
The soup may be prepared up to 2 days ahead and refrigerated, covered. Make the crab salad and top the soup just before serving.
Surprised how well this turned out. I used some of the best corn at peak season so it was s little sweet. Still delicious! I recommend adding a little leeks to the sautéed onions.
Overall I would make this again. Very easy to do.
Amazing taste and texture
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