Caramelized Cauliflower Soup With Fresh Crabmeat |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from a recipe from Baked Alaska restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work. Ingredients:
4 ounces unsalted butter (1 stick) |
1/2 lb cauliflower floret, cut into small pieces |
1 medium carrot, peeled and diced |
2 sticks celery, sliced |
1/2 large sweet onion, peeled and diced |
4 tablespoons all-purpose flour |
32 ounces chicken stock |
salt and pepper, to taste |
4 ounces fresh crabmeat (leg or claw meat is best) |
smoked paprika, to taste |
Directions:
1. Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
2. Add the carrots, celery and onion and continue to cook for two minutes.
3. Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
4. Add the chicken broth, bring to a boil and cook while stirring for one minute.
5. Season to taste with salt and black pepper.
6. Ladle the soup into four bowls and top each with one-ounce of crabmeat.
7. Garnish with smoked paprika and serve.
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