CRAB SOUP

Crab Soup image

Provided by Joan Nathan

Time 1h15m

Yield Twelve servings

Number Of Ingredients 16

Ingredients

2 peeled and diced carrots
1 diced leek
1 diced onion
2 diced celery ribs
1 fresh branch thyme
2 tablespoons extra-virgin olive oil
2 pounds crab or lobster shells
3 diced shallots
2 cups Chardonnay
1 cup lobster or fish broth
2 quarts heavy cream
Sea salt and freshly ground black pepper to taste
1 pound jumbo lump crab
1 pound special crab
1 carrot, turnip, zucchini and celery rib, each julienned, 2 inches long
1 teaspoon lobster coral (the egg sack) or finely diced green of the scallion

Steps:

Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes. Add the crab or lobster shells and cook for 10 minutes. Add the shallots and saute for five more minutes. Add the Chardonnay and simmer, uncovered, for five minutes. Then add the lobster or fish broth and reduce for 10 minutes. Add the cream and simmer slowly for 15 minutes. Strain the soup and add sea salt and pepper to taste.
Put eight pieces of lump crab in each serving bowl. Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more. Then puree in a blender or food processor and strain through a sieve.
In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute. Immerse them immediately in cold water and drain.
Crisscross the lump crab in each soup bowl with julienned strips. Sprinkle with a touch of lobster coral or green scallion. Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table. Serve the soup in a tureen.

Nutrition Facts : @context http, Calories 764, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 63 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 37 grams, Sodium 983 milligrams, Sugar 7 grams

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