Dungeness Carrot Soup
Recipe: #11118
November 13, 2013
Categories: Crab meat, Rice, White Rice, Carrot, Pacific Northwest, Sunday Dinner, Gluten-Free, No Eggs, more
"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)."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (227 g)
- Calories 277.1
- Total Fat - 20.3 g
- Saturated Fat - 9.4 g
- Cholesterol - 51.8 mg
- Sodium - 752.9 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 3.8 g
- Sugars - 6.3 g
- Protein - 8.1 g
- Calcium - 69.4 mg
- Iron - 1.7 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a 5-qt. pot over medium-high heat, melt butter.
Step 2
Add onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are light golden, about 6 minutes.
Step 3
Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
Step 4
Working 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.
Step 5
In a small bowl, toss crab with lemon juice and minced chives.
Step 6
Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
Step 7
Garnish with chopped chives.
Tips
No special items needed.
0 Reviews
You'll Also Love
