I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook.

Ingredients

6 serv.

butter↗3 tablespoons
onion↗1
finely chopped
garlic cloves↗2
finely chopped
celery ribs↗2
finely chopped
small carrot↗1
small, finely chopped
white wine↗3⁄4 cup
(medium-dry)
vegetable stock↗2 1⁄4 cups
corn↗1 1⁄2 cups
(fresh or frozen)
cayenne pepper↗1 pinch
dried herbs↗1⁄2 teaspoon
heavy cream↗1 1⁄2 cups
sour cream↗3⁄4 cup
fresh dill↗1 tablespoon
chopped
crabmeat↗8 ounces
salt↗
pepper↗
whole wheat bread, to serve↗

Step-by-step instructions

1
Melt the butter in a large pan.
2
Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
3
Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
4
Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
5
Bring back to a boil, reduce the heat, and simmer for 15 minutes.
6
Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
7
Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
8
Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.

Source: food.com

Original recipe ↗

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