Ingredients
- 4 ounces unsalted butter (1 stick)
- 1/2 pound cauliflower (floret, cut into small pieces)
- 1 medium carrot, peeled and diced
- 2 celery ribs, sliced
- 1/2 large sweet onion, peeled and diced
- 4 tablespoons all-purpose flour
- 32 ounces chicken stock
- Salt and pepper, to taste
- 4 ounces crabmeat, fresh (leg or claw meat is best)
- Smoked paprika, to taste
How to Make
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Step 1: Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
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Step 2: Add the carrots, celery and onion and continue to cook for two minutes.
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Step 3: Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
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Step 4: Add the chicken broth, bring to a boil and cook while stirring for one minute.
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Step 5: Season to taste with salt and black pepper.
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Step 6: Ladle the soup into four bowls and top each with one-ounce of crabmeat.
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Step 7: Garnish with smoked paprika and serve.
We hope you enjoy this recipe!
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