Soup-puree with crab meat

soups 548 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

230 gr. crab meat, cut into cubes 1 tbsp. chopped greens (parsley, chervil, basil) Juice of one lemon, 1 tsp. grated zest 3 tbsp. l. olive oil 6 slices white bread, diced 4 tbsp. l. (60 gr.) Butter 1 leek feather, cut into thin rings 350 gr. potatoes, peel and dice 1 medium fennel onion, core and dice 1/2 tbsp. dry white wine Salt and freshly ground pepper 1/2 tbsp. heavy cream

Marinate the crab meat: stir in a bowl the crab meat, 2 tablespoons of herbs, half a teaspoon of lemon zest and half of lemon juice, season with salt and pepper, cover the bowl with plastic wrap and refrigerate. To make the croutons: In another bowl, stir the remaining lemon zest and juice with olive oil. Add diced bread, season with salt and pepper, stir. Melt 2 tablespoons of butter in a skillet and add bread, fry at medium-high temperature until golden brown, about 7 minutes.
Prepare the vegetables: Melt 2 tablespoons of butter in a saucepan, add the leeks, and fry until soft, about 5 minutes. Add potatoes and fennel onion and cook for another 7 minutes. Pour in wine, add 2 teaspoons of salt and 1/4 teaspoon of pepper, simmer for another 2 minutes. Add 5 cups water and 1/2 cup greens, bring to a boil and simmer until tender, about 20 minutes.
To make crab meat puree soup: transfer vegetables with broth to a blender and chop until puree. Transfer back to the pot, add the cream and simmer for 5 to 10 minutes, then add the remaining herbs. Pour the soup into bowls, add the crab meat, sprinkle with the marinade and sprinkle with croutons.

Soup-puree with crab meat

230 gr. crab meat, cut into cubes 1 tbsp. chopped greens (parsley, chervil, basil) Juice of one lemon, 1 tsp. grated zest 3 tbsp. l. olive oil 6 slices white bread, diced 4 tbsp. l. (60 gr.) Butter 1 leek feather, cut into thin rings 350 gr. potatoes, peel and dice 1 medium fennel onion, core and dice 1/2 tbsp. dry white wine Salt and freshly ground pepper 1/2 tbsp. heavy cream

Marinate the crab meat: stir in a bowl the crab meat, 2 tablespoons of herbs, half a teaspoon of lemon zest and half of lemon juice, season with salt and pepper, cover the bowl with plastic wrap and refrigerate. To make the croutons: In another bowl, stir the remaining lemon zest and juice with olive oil. Add diced bread, season with salt and pepper, stir. Melt 2 tablespoons of butter in a skillet and add bread, fry at medium-high temperature until golden brown, about 7 minutes.
Prepare the vegetables: Melt 2 tablespoons of butter in a saucepan, add the leeks, and fry until soft, about 5 minutes. Add potatoes and fennel onion and cook for another 7 minutes. Pour in wine, add 2 teaspoons of salt and 1/4 teaspoon of pepper, simmer for another 2 minutes. Add 5 cups water and 1/2 cup greens, bring to a boil and simmer until tender, about 20 minutes.
To make crab meat puree soup: transfer vegetables with broth to a blender and chop until puree. Transfer back to the pot, add the cream and simmer for 5 to 10 minutes, then add the remaining herbs. Pour the soup into bowls, add the crab meat, sprinkle with the marinade and sprinkle with croutons.