King Crab Soup With Saffron Recipes

KING CRAB SOUP WITH SAFFRON

Steps:

• 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 1/2 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.
• 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.
• 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.

VENETIAN CRAB SOUP

Steps:

• Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers. Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes. Add shrimp shells and cook, stirring occasionally, until shells turn pink. Stir in tomatoes with their juice. Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes. Add chicken stock and boil uncovered 5 minutes. Reduce heat and simmer uncovered 45 minutes.
• Discard bay leaf, then purée soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids). Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
• Peel and dice potato. Peel and dice enough celery root to measure 1/2 cup. Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes. Remove from heat and stir in butter and crabmeat. Season with salt and pepper.

CRAB SOUP

Steps:

• Melt the butter in the top of a double boiler and blend in flour until smooth.
• Add the milk and cream, gradually, and stir constantly with a wire whisk.
• Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
• Cook slowly over a double boiler for 25 minutes, stirring frequently.
• It should get to just below a boil.
• Just before serving, add sherry and stir.
• Pour into indiviual bowls and sprinkle with paprika.