King Crab Soup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
1 cup finely chopped onion |
1/2 cup finely chopped carrot |
1/4 cup finely chopped celery |
1/4 cup finely chopped leeks, whites only, well rinsed |
1/2 cup olive oil |
2 tablespoons essence, recipe follows |
2 bay leaves |
1 tablespoon fresh thyme |
4 teaspoons minced garlic |
1/2 cup all-purpose flour |
1 quart reduced king crab stock, or fish stock, at room temperature |
11/2 cups heavy cream |
2 teaspoons salt |
1/2 teaspoon cayenne pepper |
1 pound king crab meat, picked over for shells and cartilage |
6 steamed king crab legs |
1/4 cup chopped green onions |
1/4 cup chopped fresh parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In a large pot, heat the oil over medium heat. Add the chopped vegetables and cook, stirring, until softened but not colored, 6 to 8 minutes. Add the Essence, bay leaves and thyme, and stir. Add the garlic and cook, stirring, for 30 seconds. Sprinkle in the flour and stir to coat evenly. Cook, stirring with a heavy wooden spoon, until thick and a light roux forms, 6 to 8 minutes. Add the stock, stirring until well blended. Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 minutes.
2. Add the heavy cream, salt, cayenne pepper and crabmeat and simmer for 5 minutes. Place King crab legs in a steamer to heat up. Remove the soup from the heat and adjust the seasoning, to taste. To serve, ladle the soup in deep rimmed bowls.
3. Garnish each serving with 1 King crab leg, green onions, and chopped parsley. Serve hot.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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