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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A creamy carrot soup garnished with Dungeness crabmeat. (Use fresh crab for best results, but canned (and some kind other than Dungeness) can be used). Ingredients:
2 1/2 tablespoons unsalted butter |
1 medium onion, peeled and chopped |
1 lb carrot, sliced (no need to peel) |
1 large bay leaf |
2 tablespoons white rice (uncooked) |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon lemon zest |
6 ounces crabmeat (from a 1 1/2 lb. dungeness crab, cooked and shelled) |
1 tablespoon fresh lemon juice |
1 tablespoon chives, minced |
chives, chopped (for garnishing) |
Directions:
1. In a 5-qt. pot over medium-high heat, melt butter.
2. Add onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are light golden, about 6 minutes.
3. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
4. Working in batches, puree soup in a blender until smooth. Return soup to pot, stir in lemon zest, and bring back up to heat without boiling.
5. In a small bowl, toss crab with lemon juice and minced chives.
6. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
7. Garnish with chopped chives.
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