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.