- 2
4/5
(1 Votes)
Ingredients
- 1/2 cup diced leeks
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1 clove minced garlic
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour
- 1/4 cup dry white wine
- 3/4 cups heavy cream
- 3/4 cups whole milk
- 1/2 cup clam juice
- salt, pepper and tabasco to taste
- 1/2 cup pasteurized lump crabmeat, divided (about 1/4 lb)
- minced fresh chives
Preparation
Step 1
Sweat leeks, carrot, celery and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes. Add flour and cook for 1 minute.
Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk and clam juice. Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco. Off heat, puree mixture with an immersion blender. Ladle soup into bowls.
Top each serving with 1/4 cup crabmeat, garnish with chives.
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