Carrot Soup with Dungeness Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day. Ingredients:
2 1/2 tablespoons butter |
1 medium chopped onion |
1 pound sliced carrots |
1 large bay leaf (or 2 small) |
2 tablespoons white rice |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon lemon zest |
6 ounces shelled cooked dungeness crab (from a 1 1/2 lb. crab) |
1 tablespoon fresh lemon juice |
1 tablespoon minced chives, plus chopped chives for garnishing |
Directions:
1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab. Garnish with chopped chives.
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