b'Silky Corn Soup with Truffle Oil & King Crab MeatNICK STELLINOServes 4FOR THE SOUP:4 tablespoons Pompeian Extra Virgin Olive Oil3 small shallots, finely chopped1 pound whole-kernel cornW cup sherry4 cups chicken stockW cup cream1 tablespoon C&H or Domino sugarSalt and pepper to tasteFOR THE CRAB MIXTURE:3 tablespoons butter2 tablespoons red bell pepper, finely diced 1 tablespoon chopped chivesV pound king crab meat, cut into W-inch pieces, or lump crabmeat2 tablespoons brandy1 tablespoon Susan Rice Black Winter Truffle Olive Oil TO PREPARE THE SOUP:In a saut pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3 more minutes, stirring well. Increase the heat to high, add the sherry, and cook for 2 more minutes, stirring well. Add the stock and bring the soup to a boil. Cover the pan, reduce the heat to simmer, and cook for 30 minutes. Let the soup cool, then place in a food processor and process for 2 minutes. Strain the soup into a clean saucepan, add the cream and sugar, and bring to a boil over high heat. Reduce the heat to simmer and cook uncovered for 20 minutes, stirring every 5 minutes. Adjust salt and pepper to taste. While the soup is cooking, prepare the crab mixture. TO PREPARE THE CRAB MIXTURE:In a saut pan, cook the butter over medium-high heat for 1 minute until it is hot. Add the red bell pepper and chives; cook, stirring well, for 1 more minute. Add the crabmeat, increase the heat to high, and cook for 1 more minute. Add the brandy (being careful, as it might flame) and stir well. Cook for 1 more minute, then turn off the heat. Cover and keep warm.76'