King Crab Soup With Saffron

Recipe from Harahorn Hotel

Adapted by Jonathan Reynolds

Published September 13, 2003

Total Time
30 minutes
Rating
4(26)
Comments
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—Jonathan Reynolds

Featured in: FOOD; Northern Exposure

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Ingredients

Yield:8 to 10 servings

  • 4 tablespoons butter

  • 2 shallots, finely chopped

  • 1 ¼ cups white wine

  • 6 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

13 grams carbs; 58 milligrams cholesterol; 219 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 760 milligrams sodium; 11 grams protein; 5 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

  1. Step 1

    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 ½ 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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
26 user ratings
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Comments

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G. from SF

Delicate flavors. Creamy and satisfying. We liked it and will have it again. Took me about an hour - which was mostly chopping carrots and leeks - clearly I don't have chef-level knife skills. Still, happy with the recipe and will make home-made crackers for it next time.

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Credits

Adapted from the Harahorn Hotel, Norway

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