2 tablespoons unsalted butter

½ small yellow onion, cut intomedium dice

1 small garlic clove, sliced

1 bay leaf

1 fresh tarragon sprig

4 ears fresh sweet corn on the cob,kernels removed

1 teaspoon kosher salt, plus morefor seasoning

1 cup water

2 tablespoons extra virgin oliveoil

Grated zest and juice of 1 lime

¼ cup lump crab meat, shredded 2teaspoons minced cilantro

2 teaspoons minced chives

Lime wedges, for serving

1. Melt the butter in a Dutch oven or large soup pot over low to medium heat. Add the onion and garlic and cook until soft. Add the bay leaf and tarragon and continue to cook for 2 minutes. Add the corn kernels, salt, and water.

2. Cook for 40 minutes, or until soup has thickened and reduced a bit. Remove from the heat.

3. Discard the tarragon and bay leaf. Working in batches, blend the soup in a blender until smooth, drizzling in the olive oil as it blends. (Or you can blend the soup in the pot with an immersion blender.)Season with salt and the lime juice. Refrigerate until chilled, about 1 hour.

4. In a small bowl, mix together the crab meat, cilantro, chives, and lime zest. Garnish each bowl with a small amount of this mixture and ladle soup around the garnish and serve with a lime wedge.

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Microplane zester

Dutch oven or large pot

Regular blender or immersionblender

Ladle