Maryland Cream of Crab Soup
Maryland Cream of Crab Soup

Maryland Cream of Crab Soup

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Maryland Cream of Crab Soup

EQUIPMENT: 4 Qt. Soup Pot, Kitchen Machine Food Cutter, soup ladel

PREPARATION TIME: 1 hour – Makes 8 servings

  • 1 Spanish onion, diced #5 cutting cone
  • 1 carrot, grated #1 cutting cone
  • 1 stalk celery, grated #1 cutting cone
  • 1 stick unsalted butter
  • 1 tablespoon Old Bay Seasoning
  • 1 cup chardonnay wine
  • 1 pound Maryland jumbo lump crab meat
  • 4 cups heavy whipping cream
  • 4 cups half and half
  • 4 tablespoons cornstarch
  • 1 cup low-sodium Fish Stock (page 218 Healthy Meat and Potatoes) or bottled clam juice
  • 1 tablespoon fresh parsley

In a hot soup pot over medium heat (induction 250°F - 275°F), sauté onion, carrot and celery in butter until tender, about 5 minutes, stirring occasionally. Add the wine and Old Bay seasoning, continue to cook until alcohol burns off, about 3 to 5 minutes. Stir in the crab, whipping cream and half and half, and reduce the heat to simmer (induction 150°F to 180°F)

Stir cornstarch into fish stock, 1 tablespoon at a time, and stir until thoroughly combined. Add mixture to crab soup and stir until soup thickens.

To serve, ladle into soup bowls and top with fresh parsley.