Crab & Corn Soup with Saffron

Ingredients

1 Tbsp. clarified butter
1 tsp. Garlic in Oil
2 ribs celery, chopped
2 onions, chopped
2 carrots, chopped
8-10 ears corn, kernels removed
1 tsp. thyme
healthy pinch saffron
2 bay leaves
½ cup Crab Base
6 quarts water
16 Yukon Gold potatoes, peeled and small diced
1 pint heavy cream
12-14 oz. crabmeat, cleaned

Instructions

(yields 2+ gallons)

Heat the butter and sweat the Garlic in Oil, celery, onion, carrots and corn until tender. Add thyme, saffron and bay leaves and continue to sweat the vegetable mixture for 3-5 minutes. Add the Crab Base, water and potatoes. Bring to a simmer and cook until potatoes are tender. Remove the bay leaves and puree the mixture until smooth. Add the heavy cream and crabmeat and simmer for 3-5 minutes longer.