We are so fortunate to have an abundance of fresh caught crab, that Bake cleans, cooks and (bonus) takes the meat out.
This carrot soup make a pretty presentation, with a stack of crab in the middle of the bowl and carrot soup ladled around it.
|Carrot Soup with Dungeness Crab|
1 Tablespoon olive oil
1 Tablespoon butter
1 cup white onion, diced
1 pound carrots, sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cup vegetable or chicken stock
1 Tablespoon lemon zest
1/4 jalapeno pepper, finely diced (optional)
In a large pot over medium heat, combine olive oil and butter. Add onion and cook until softened.
Add carrots to the pot, stir in salt and pepper; and stock. Bring to a boil and then reduce heat to simmer. Cook until carrots are soft, about 20-30 minutes.
Remove from heat and stir in lemon zest, and jalapeno (if using).
Pour soup into blender and puree.
for each bowl
3/4 cup crab
1 teaspoon chives, finely chopped
2 teaspoon fresh lemon juice
Combine the crab, chives, and lemon juice.
Mold into a cup and center it in the soup bowl. Ladle carrot soup around the center and serve.
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