Ingredients with Measurements:
- 1 pound crab meat
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat. Add the onion, celery, and carrot and sauté for 5 minutes, until the vegetables are softened.
2. Add the garlic and sauté for another minute.
3. Add the flour to the pot and stir to combine. Cook for 2 minutes, stirring constantly.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
5. Add the salt, black pepper, cayenne pepper, paprika, and bay leaf. Bring the soup to a simmer and cook for 20 minutes, stirring occasionally.
6. Remove the bay leaf from the soup and discard.
7. Add the crab meat to the pot and cook for 5 minutes, until the crab is heated through.
8. Use an immersion blender or regular blender to puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream. Cook for 5 minutes, until the soup is heated through.
10. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 18g
Carbohydrates per serving: 9g
Protein per serving: 22g
Substitutions for ingredients:
- Shrimp can be substituted for crab meat.
- Vegetable broth can be substituted for chicken broth.
- Half and half can be substituted for heavy cream.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Add a splash of sherry to the soup for a more complex flavor.
- Add diced tomatoes to the soup for a brighter color and flavor.
Tips and tricks:
- Be sure to stir constantly when adding the chicken broth to prevent lumps from forming.
- Use an immersion blender for easier pureeing.
- Garnish with additional chopped parsley or a sprinkle of paprika.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, paprika
Pairings:
- Serve with crusty bread for dipping.
- Serve with a side salad for a lighter meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the crab meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Crab meat soup is a popular dish in many coastal regions, including the Chesapeake Bay area of the United States.
Flavor profiles:
Creamy, savory, slightly spicy
Serving suggestions:
Serve hot as a main course or appetizer.
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