King Crab Soup With Saffron
- Total Time
- 30 minutes
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Ingredients
- 4tablespoons butter
- 2shallots, finely chopped
- 1¼cups white wine
- 6½cups crab or fish stock
- 5carrots, julienned
- 2leeks, white and light green parts only, julienned
- Salt to taste
- 3tablespoons cornstarch
- Large pinch saffron
- 2cups half-and-half or cream
- 10ounces king crab meat, picked over
- Pepper to taste
Nutritional analysis per serving (10 servings)
219 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 11 grams protein; 760 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a soup pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until just soft. Add the wine and simmer until all liquid except about ½ cup has evaporated. Remove from the heat, strain and discard the shallots. Return the reduced wine to the pot and add the stock. Bring to a boil.
- Step 2
Meanwhile, melt the remaining butter in a large skillet over medium-high heat. Add the carrots and leeks, season with salt and sauté until just tender. Set aside.
- Step 3
Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup. Cook for 5 minutes, stirring occasionally. Stir in the carrots and leeks and the half-and-half or cream. Cook until very hot. (If using half-and-half, do not let it boil.) Add the crab meat, season with salt and pepper and serve.
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