CARAMELIZED CAULIFLOWER SOUP WITH FRESH CRABMEAT

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Caramelized Cauliflower Soup With Fresh Crabmeat image

Adapted from a recipe from "Baked Alaska" restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work.

Provided by Outta Here

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces unsalted butter (1 stick)
1/2 lb cauliflower floret, cut into small pieces
1 medium carrot, peeled and diced
2 sticks celery, sliced
1/2 large sweet onion, peeled and diced
4 tablespoons all-purpose flour
32 ounces chicken stock
salt and pepper, to taste
4 ounces fresh crabmeat (leg or claw meat is best)
smoked paprika, to taste

Steps:

  • Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
  • Add the carrots, celery and onion and continue to cook for two minutes.
  • Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
  • Add the chicken broth, bring to a boil and cook while stirring for one minute.
  • Season to taste with salt and black pepper.
  • Ladle the soup into four bowls and top each with one-ounce of crabmeat.
  • Garnish with smoked paprika and serve.

Nutrition Facts : Calories 367.7, Fat 26.3, SaturatedFat 15.4, Cholesterol 84.5, Sodium 455.5, Carbohydrate 20.6, Fiber 2.4, Sugar 6.6, Protein 13.2

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