Herb Soup With Crab (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
8 ounces lump crabmeat, picked over |
1 cup chopped mixed herbs (such as parsley, chervil and/or basil) |
1 lemon (1 teaspoon grated zest, plus the juice) |
kosher salt and freshly ground pepper |
3 tablespoons extra-virgin olive oil |
6 slices white bread, cubed |
4 tablespoons unsalted butter |
1 bunch leeks, white and light green parts only, chopped |
3/4 pound yukon gold potatoes, peeled and chopped |
1 medium bulb fennel, cored and chopped |
1/2 cup dry white wine |
1/2 cup heavy cream |
Directions:
1. Toss the crab, 2 tablespoons herbs, half each of the lemon zest and juice, and salt and pepper to taste in a bowl; cover and refrigerate. Whisk the remaining lemon zest and juice with the olive oil in a separate bowl. Toss 1 tablespoon of the lemon oil with the bread cubes; season with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat. Cook the bread cubes until golden, about 7 minutes. Drain on paper towels.
2. Heat the remaining 2 tablespoons butter in a pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the potatoes and fennel and cook, about 7 minutes. Stir in the wine, 2 teaspoons salt and 1/4 teaspoon pepper; cook 2 more minutes. Add 5 cups water and 1/2 cup herbs. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
3. Puree the soup in a blender in batches. Return to the pot, add the cream and simmer until thick, 5 to 10 minutes. Add the remaining 6 tablespoons herbs; season with salt and pepper. Ladle the soup into bowls and top with the crab, croutons and the remaining lemon oil.
4. Photograph by Con Poulos
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