King Crab Soup
- 1 cup finely-chopped onion
- 1/2 cup finely-chopped carrot
- 1/4 cup finely-chopped celery
- 1/4 cup finely-chopped leeks whites only, well
- 1/2 cup olive oil
- 2 tablespoons Essence (see Bayou Blast recipe)
- 2 bay leaves
- 1 tablespoon fresh thyme
- 4 teaspoons minced garlic
- 1/2 cup all-purpose flour
- 1 quart reduced King crab stock room temperature (or fish stock)
- 5 1/2 cups heavy cream
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 pound King crab meat picked over for shells and cartilage
- 6 steamed King crab legs
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
In a large pot, heat the oil over medium heat. Add the chopped vegetables and cook, stirring, until softened but not colored, 6 to 8 minutes. Add the Essence, bay leaves and thyme, and stir. Add the garlic and cook, stirring, for 30 seconds.
Sprinkle in the flour and stir to coat evenly. Cook, stirring with a heavy wooden spoon, until thick and a light roux forms, 6 to 8 minutes. Add the stock, stirring until well blended. Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 minutes.
Add the heavy cream, salt, cayenne pepper and crabmeat and simmer for 5 minutes. Place King crab legs in a steamer to heat up. Remove the soup from the heat and adjust the seasoning, to taste. To serve, ladle the soup in deep rimmed bowls.
Garnish each serving with 1 King crab leg, green onions, and chopped parsley. Serve hot.
This recipe yields about 1 1/2 quarts, 6 servings.