dungeness carrot soup
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A creamy carrot soup garnished with Dungeness crabmeat. (Use fresh crab for best results, but canned (and some kind other than Dungeness) can be used).
yield
4 serving(s)
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For dungeness carrot soup
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2 1/2 Tbspbutter, unsalted
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1 mdonion, peeled and chopped
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1 lbcarrots, sliced (no need to peel)
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1 lgbay leaf
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2 Tbspwhite rice, uncooked
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1 tspsalt
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1/2 tspblack pepper
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1/2 tspground cumin
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1/2 tsplemon zest, grated
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6 ozdungeness crab meat, cooked
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1 Tbspfresh lemon juice
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1 Tbspminced fresh chives
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chopped chives, for garnish
How To Make dungeness carrot soup
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1In a 5-qt. pot over medium-high heat, melt butter.
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2Add onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are light golden, about 6 minutes.
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3Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
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4Working in batches, puree soup in a blender until smooth. Return soup to pot, stir in lemon zest, and bring back up to heat without boiling.
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5In a small bowl, toss crab with lemon juice and minced chives.
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6Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
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7Garnish with chopped chives.
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