POTATO LEEK SOUP WITH CRAB

POTATO LEEK SOUP WITH CRAB image

Categories Potato

Number Of Ingredients 16

Vichyssoise with Fresh Dungeness Crab & Olio Nuovo
Makes 4 to 6 servings
3 tablespoons butter
4 leeks, white and palest green parts only, thoroughly cleaned and sliced into thin rounds
1 small yellow onion, peeled and diced
-- Kosher salt
-- Grated zest of 1 lemon
2 pounds (about 3 to 4 large) potatoes, peeled and thinly sliced
3 cups homemade chicken stock or fish fumet (stock)
3 cups water
½ cup creme fraiche, plus more to taste
-- White pepper in a mill
1¼ pound fresh cooked crab meat (meat from 1 small to medium Dungeness crab), leg meat reserved separately, chilled
2 teaspoons minced lemon zest
2 tablespoons Davero Olio Nuovo
1 tablespoon fresh snipped chives

Steps:

Melt the butter in a large heavy pot set over medium-low heat and when it is foamy, add the leeks and saute until they are wilted, about 7 to 8 minutes. Add the onion and continue to cook until the onions soften and become fragrant, about 12 minutes more. Season with salt. Add the potatoes, saute 2 minutes, add the stock or fumet and the water, increase the heat to high and when the liquid boils, reduce the heat and simmer gently until the potatoes are tender, about 12 to 15 minutes. Remove from the heat and let rest about 10 minutes. Puree the soup using an immersion blender or a food mill and strain through a fine sieve into a large bowl. Stir in the lemon zest, cover and refrigerate until thoroughly chilled, about 3 hours. Chill individual soup plates. To finish and serve the soup, remove it from the refrigerator. Stir the creme fraiche into the soup and season with several turns of white pepper, taste and correct for salt. If you prefer the soup a bit richer, add another 2 or 3 tablespoons of creme fraiche.