Roasted Garlic & Dungeness Crab Soup (Easy)

By stancec44

For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock.

Ingredients

• Crab stock recipe in Sauces.
• 3⁄4 cup olive oil
• 12 cloves garlic, roughly chopped
• 1 large shallot, minced
• 1 cup dry white wine
• 1⁄2 cup rice or all-purpose flour
• 5 cups Dungeness crab stock
• 2 cups half & half
• Kosher salt and freshly ground black pepper, to taste
• 1 cup grated parmesan
• 1 cup cooked Dungeness crabmeat, finely shredded
• Fennel fronds, for garnish (optional)

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Bring oil and garlic to a simmer in a 4-qt. saucepan over medium heat. Cook until golden, 3–4 minutes. Using a slotted spoon, transfer garlic to a paper towel. Add shallot to pan; cook over medium-high heat until soft, 2–3 minutes. Add wine; cook until reduced by half, 3–4 minutes. Stir in flour; cook 2 minutes. Whisk in stock, half & half, salt, and pepper; cook until slightly thickened, 8–10 minutes. Stir in half the parmesan. Divide soup between six bowls; garnish with reserved garlic, remaining parmesan, the crab and, if you like, fennel fronds.