King Crab Soup With Saffron

Name: King Crab Soup With Saffron
Total time: 30 min
Yield: 8 to 10 servings
Ingredients: 4 tablespoons butter; 2 shallots, finely chopped; 1 1/4 cups white wine; 6 1/2 cups crab or fish stock; 5 carrots, julienned; 2 leeks, white and light green parts only, julienned; Salt to taste; 3 tablespoons cornstarch; Large pinch saffron; 2 cups half-and-half or cream; 10 ounces king crab meat, picked over; Pepper to taste

Recipe from Harahorn Hotel

Adapted by Jonathan Reynolds

Total Time: 30 minutes
Rating: 4(24)
Comments: Read comments

Featured in: FOOD; Northern Exposure

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Ingredients

Yield:8 to 10 servings

4tablespoons butter
2shallots, finely chopped
1¼cups white wine
6½cups crab or fish stock
5carrots, julienned
2leeks, white and light green parts only, julienned
Salt to taste
3tablespoons cornstarch
Large pinch saffron
2cups half-and-half or cream
10ounces king crab meat, picked over
Pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
In a soup pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until just soft. Add the wine and simmer until all liquid except about ½ cup has evaporated. Remove from the heat, strain and discard the shallots. Return the reduced wine to the pot and add the stock. Bring to a boil.
Step 2
Meanwhile, melt the remaining butter in a large skillet over medium-high heat. Add the carrots and leeks, season with salt and sauté until just tender. Set aside.
Step 3
Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup. Cook for 5 minutes, stirring occasionally. Stir in the carrots and leeks and the half-and-half or cream. Cook until very hot. (If using half-and-half, do not let it boil.) Add the crab meat, season with salt and pepper and serve.