King Crab Soup With Saffron

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    303 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 14 grams protein; 77 milligrams cholesterol; 554 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

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 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.
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. 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.

30 minutes