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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
Nutritional analysis per serving (12 servings)
12 grams carbs; 336 milligrams cholesterol; 764 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 37 grams saturated fat; 63 grams fat; 2 grams fiber; 983 milligrams sodium; 32 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
What kind of a savage would add lump crab to soup then puree the soup and strain? Defeats the whole purpose of crab soup!
I added about 2 teaspoons of Old bay to the veggies as they were sauteing because I didn't have any seafood stock (I used corn stock instead) and 2 tablespoons of butter at the end. We had come crab roe sacks as well, so I used them to make it true she crab soup. Otherwise, I followed it as is and it was delicious!
I added about 2 teaspoons of Old bay to the veggies as they were sauteing because I didn't have any seafood stock (I used corn stock instead) and 2 tablespoons of butter at the end. We had come crab roe sacks as well, so I used them to make it true she crab soup. Otherwise, I followed it as is and it was delicious!