Crab Soup

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 Information

  • Nutritional analysis per serving (12 servings)

    770 calories; 62 grams fat; 37 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 34 grams protein; 357 milligrams cholesterol; 609 milligrams sodium

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

Preparation

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.
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.
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.
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.

1 hour 15 minutes