Instructions

Soup:

1. Start by preparing vegetables. Cut onion in half and chop finely. Cut celery root in quarters, and remove skin. Chop celery into fine pieces, making all vegetables cut into uniform size.
2. Render pot hot with olive oil and butter
3. Once butter is melted and pan is hot, add in onion and celery root. Cook down for a couple minutes.
4. Remove corn from cob, and add to pot. Saute all vegetables to bring out natural flavors
5. Cut Jalapeno into quarters, remove seeds and add to soup
6. Add chicken stock to soup, and stir well
7. Clean lemon grass stem, and cut in half. Using side of knife, smash the lemon grass stem and add to soup
8. Add cream, and stir in well. Let soup simmer until hot throughout.
9. Remove lemon grass from pot, and using an hand-held emulsifier blend soup until smooth and well mixed
10. Using a China Cap, (or small hole strainer/colander), strain soup from pot into another. This will remove larger chunks and skins from soup. Return soup to low-med heat, and add in coconut milk.

Crab Salad:

1. Fine chop all herbs, and add to crab meat.
2. Season with black pepper and mix well

To Serve:

1. Ladle soup into large serving bowl
2. Add Spoon of crab salad to center of bowl
3. Garnish top of crab salad with fresh chervil
4. Serve