Creamy Crab Soup (Print Version)
# Ingredients:
01 -
4 to 6 cups of crab shell bits.
02 -
1 1/4 pounds of cooked crabmeat, split into portions.
03 -
3/4 cup of dry white wine, plus an extra 1/2 cup.
04 -
1 large yellow onion, diced.
05 -
1 chopped carrot.
06 -
1 rib of celery, cut up.
07 -
4 tablespoons of tomato paste, used in parts.
08 -
2 sprigs of fresh thyme.
09 -
3 or 4 sprigs of parsley.
10 -
1 bay leaf.
11 -
10 to 15 whole black peppercorns.
12 -
2 tablespoons of unsalted butter.
13 -
1/3 cup of minced shallots.
14 -
1/4 cup of uncooked white rice.
15 -
1 1/4 cups of heavy cream.
16 -
2 1/2 teaspoons of kosher salt.
17 -
A pinch of cayenne pepper (about 1/8 teaspoon).
# Instructions:
01 -
Crack the crab shells into smaller chunks and bake at 400°F for 10 minutes to bring out flavor.
02 -
Put the broken shells in a pot, cover with water, and let it heat gently until it’s barely simmering. Skim off any foam as needed over an hour, maintaining a steady 180°F.
03 -
Toss in the wine, chopped vegetables, fresh herbs, and spices. Simmer lightly for half an hour, then strain the mix thoroughly.
04 -
Sauté shallots in butter until softened. Mix in wine, strained stock, rice, and tomato paste. Cook until rice is tender.
05 -
Fold most of the crab into the pot, then blend until smooth. Mix in cream and the rest of the crab meat. Adjust flavors with salt and cayenne.
# Notes:
01 -
You can make and freeze the stock for up to two months.
02 -
Go for fresh or top-notch pasteurized crab meat.
03 -
Keep the heat low while preparing stock for better flavor.