Dandy® Super Sweet Corn Soup with Pickled Dandy® Celery & Blue Crab Salad

For the soup:

1. In a medium, thick bottom pan, heat the olive oil and add the corn, onion, celery, carrot and garlic; sweat the mixture for 10 minutes, being cautious not to brown the ingredients.
2. Add the turmeric, celery salt, cayenne pepper, kosher salt and the thyme. Add the vegetable stock and cream, simmer for 20 minutes until carrots are fork tender.
3. Remove the thyme stems; using a blender puree the soup till smooth. Adjust the seasoning as necessary and strain the soup through a fine mesh strainer or cheesecloth; allow the soup to cool in the refrigerator overnight.
4. To serve, reheat the soup in a medium pan and bring just to a boil and hold at that temperature for 5 minutes. Ladle soup into six bowls and top with the pickled celery and crab salad.

 Note: Flavor is best if the soup is made a day in advance and reheated for serving to marry the flavors.

For the pickled celery and crab salad:

Note: This should be made 30 minutes before serving the soup.

1. In a small bowl, combine the champagne vinegar, lemon juice, olive oil, salt and pepper, whisking to combine; add the celery and the minced scallions and let sit for 5 minutes.
2. While the celery is pickling, pick through the crab meat to ensure no shells are present. Add the crab to the celery salad, toss and keep refrigerated until ready to serve.