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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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A variation on the cream of crab soup that is served at the local culinary school. Ingredients:
600 g onions |
200 g carrots |
300 g celery ribs |
1/2 lb butter |
1 cup flour |
2 quarts water |
1/2 cup crab base |
2 tablespoons chicken base |
32 ounces potatoes, cubed (about 3/8-inch) |
3 tablespoons garlic, minced |
1 teaspoon thyme |
2 quarts heavy cream |
2 lbs crabmeat |
3 (15 ounce) cans creamed corn |
1 tablespoon hot sauce |
1 teaspoon old bay seasoning |
1 teaspoon parsley |
1 teaspoon cilantro |
1 tablespoon white pepper |
2 tablespoons worcestershire sauce |
Directions:
1. Chop onions, carrots, and celery fine in food processor.
2. Melt butter in a heavy stock pot and add chopped vegetables.
3. Sweat for 15 minutes.
4. Add flour, and cook for 1-2 minutes.
5. Add water, Crab base, chicken base, cubed potatoes, garlic, and thyme.
6. Simmer for 15 minutes.
7. Add cream, crab meat, and creamed corn.
8. Heat for 30 minutes, but do not let it boil.
9. Add remaining ingredients.
10. Note: The crab base can be purchased from Soupbase.Com (of which I have no affiliation).
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