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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Crab Soup

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Easy

Ingredients

1/4 cup unsalted butter
2 shallots, minced
1 onion, chopped
1 small russet potato, peeled and chopped
1 carrot, chopped
1 celery stalk, chopped
1 bay leaf
1 teaspoon fresh tarragon, chopped
2 Dungeness crabs, cooked, meat removed and shells reserved
2 cups fish stock
2 cups cream
Salt and white pepper to taste
1 Tablespoon tarragon sprigs for garnish

Directions

In a large heavy saucepan, melt butter over low heat. Add shallots, onion, potato, carrot, celery, bay leaf and tarragon. Saute and stir until the vegetables are soft. Add large pieces of crab shells to the pan and cook and stir for 5 minutes. Add the stock, cream and 1 teaspoon tarragon; bring to a boil. Reduce heat to a simmer, cover and simmer for 20 minutes. Remove the crab shells from the pan and pour the remaining ingredients into a food processor and puree. Pour the pureed soup through a strainer, pressing solids to extract all the liquid. Discard the solids. Return the liquid to the pan and add the crab meat and season with salt and pepper. Simmer gently until heated through. Ladle into bowls and garnish with tarragon sprigs.