KING CRAB SOUP WITH SAFFRON

King Crab Soup With Saffron image

Provided by Jonathan Reynolds

Categories dinner, soups and stews, appetizer, main course

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

4 tablespoons butter
2 shallots, finely chopped
1 1/4 cups white wine
6 1/2 cups crab or fish stock
5 carrots, julienned
2 leeks, white and light green parts only, julienned
Salt to taste
3 tablespoons cornstarch
Large pinch saffron
2 cups half-and-half or cream
10 ounces king crab meat, picked over
Pepper to taste

Steps:

In a soup pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until just soft. Add the wine and simmer until all liquid except about 1/2 cup has evaporated. Remove from the heat, strain and discard the shallots. Return the reduced wine to the pot and add the stock. Bring to a boil.
Meanwhile, melt the remaining butter in a large skillet over medium-high heat. Add the carrots and leeks, season with salt and sauté until just tender. Set aside.
Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup. Cook for 5 minutes, stirring occasionally. Stir in the carrots and leeks and the half-and-half or cream. Cook until very hot. (If using half-and-half, do not let it boil.) Add the crab meat, season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 0 grams