Luxury Crab Soup (Print Version)
# Ingredients:
01 -
1¼ cups heavy cream.
02 -
4 tablespoons tomato paste, split in two.
03 -
⅓ cup chopped shallots.
04 -
2 sprigs of thyme.
05 -
1 large yellow onion, diced.
06 -
6 cups of crab shells.
07 -
¼ cup uncooked white rice.
08 -
Several sprigs of parsley.
09 -
2 tablespoons of unsalted butter.
10 -
15 whole peppercorns.
11 -
1¼ cups dry white wine (split usage).
12 -
1 bay leaf.
13 -
1 carrot, cut into chunks.
14 -
⅛ teaspoon cayenne powder.
15 -
1 celery stalk, chopped.
16 -
2½ teaspoons salt, portioned out.
17 -
1¼ pounds crab meat, already cooked.
# Instructions:
01 -
Break apart the crab shells and bake for 10 minutes at 400°F. Submerge them in water and carefully heat to about 180°F (don't let it boil) for an hour. Skim off any foam frequently.
02 -
Toss in some white wine, the veggies, herbs, spices, and tomato paste. Let it slowly cook for another 30 minutes. Strain the mixture and set aside 4 cups of liquid.
03 -
Melt butter and sauté shallots until they soften. Stir in rice, wine, remaining tomato paste, and stock. Cook this blend for about 25 minutes, until the rice is fully soft.
04 -
Puree most of the crab meat along with the soup until smooth. Stir in the cream and fold in the leftover crab chunks. Balance flavors with cayenne and salt.
# Notes:
01 -
You can keep the stock frozen for a maximum of 2 months.
02 -
Simmer gently to maintain a clear liquid.
03 -
Inspect the crab meat for shells before using it.