dungeness carrot soup
A creamy carrot soup garnished with Dungeness crabmeat. (Use fresh crab for best results, but canned (and some kind other than Dungeness) can be used).
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prep time
10 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 1/2 tablespoons butter, unsalted
- 1 medium onion, peeled and chopped
- 1 pound carrots, sliced (no need to peel)
- 1 large bay leaf
- 2 tablespoons white rice, uncooked
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon lemon zest, grated
- 6 ounces dungeness crab meat, cooked
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh chives
- - chopped chives, for garnish
How To Make dungeness carrot soup
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Step 1In a 5-qt. pot over medium-high heat, melt butter.
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Step 2Add onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are light golden, about 6 minutes.
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Step 3Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
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Step 4Working in batches, puree soup in a blender until smooth. Return soup to pot, stir in lemon zest, and bring back up to heat without boiling.
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Step 5In a small bowl, toss crab with lemon juice and minced chives.
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Step 6Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
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Step 7Garnish with chopped chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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