Refreshing and sweet and perfect as a first course for Shabbos! Use any type of fish, imitation crab, smoked salmon, sushi-grade salmon or tuna, or omit and serve with microgreens as a garnish.
2 tablespoons extra-virgin olive oil, divided
1 Vidalia onion, chopped
5 cups fresh corn kernels (from about 6 ears)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups water
1/3 cup non-dairy creamer, pareve whipping cream or soymilk
1/3 cup frozen peas, thawed
1/4 cup fresh basil leaves
1 pound imitation crab, or other fish, chopped
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and non-dairy milk/whipping cream in a blender. Be careful blending hot mixture, allow some steam to escape. Blend until smooth.
Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and imitation crab; serve over soup.