River House She-crab Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We think this hearty soup is best served steaming hot with a splash of sherry and garnished with chopped hard-boiled egg and freshly ground black pepper. Ingredients:
1/4 cup butter |
1/4 cup olive oil |
1 yellow onion, chopped |
1 fennel bulb, chopped |
4 celery ribs, chopped |
2 carrots, chopped |
4 garlic cloves, minced |
1/4 cup all-purpose flour |
2 tablespoons tomato paste |
pinch of curry powder |
pinch of ground turmeric |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 cup dry sherry |
5 cups clam juice |
1/4 cup chopped fresh parsley |
1 tablespoon chopped fresh tarragon |
2 cups heavy cream |
2 pounds fresh crabmeat, drained and picked |
salt |
freshly ground black pepper |
Directions:
1. Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.
2. Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.
3. Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper.
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