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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?