Ingredients
- 2 1/2 tablespoons unsalted butter
- 1 medium onion, peeled and chopped
- 1 pound carrots, sliced (no need to peel)
- 1 large bay leaf
- 2 tablespoons dry white rice
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon lemon zest
- 6 ounces crab meat (from a 1 1/2 lb. Dungeness crab, cooked and shelled)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chives, minced
- Chives, chopped ( for garnishing)
How to Make
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Step 1: In a 5-qt. pot over medium-high heat, melt butter.
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Step 2: Add 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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Step 3: Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
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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.
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Step 5: In a small bowl, toss crab with lemon juice and minced chives.
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Step 6: Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
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Step 7: Garnish with chopped chives.
We hope you enjoy this recipe!
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