Rich Crab Soup from RICK GRESH
-- Hotels, 8/1/2007
Rich Crab Soup| 1 oz | Vegetable oil |
| 4 lbs | Crab shells |
| 1 ea | Onion |
| 2 ea | Leeks |
| 2 ea | Carrot |
| 1 ea | Fennel |
| 4 ea | Roma tomatoes |
| 6 ea | Garlic cloves |
| 1 ea | Bay leaf, dried or fresh |
| 1 ea | Lemon, juiced |
| 3 qts. | White chicken stock (you can substitute water if necessary) |
| 2 cups | Heavy cream |
| 4 oz | Crème fraiche |
| 4 oz | Basil leaves, fresh |
| To taste | Kosher salt |
| To taste | Black pepper |
| Garnish: | |
| 1 oz per person lump crabmeat | |
| ½ tsp | basil, fresh chiffonade |
Method:
1. In a large sauce pan sauté crab shells in oil, add onion, leeks, fennel, tomatoes, garlic cloves, lemon and chicken stock, bring to a boil for approximately 30-45 minutes.
2. Strain and reduce by half
3. Add cream and continue cooking for 15-20 minutes. Add crème fraiche and cook for 3 more minutes.
4. Add basil leaves and let infuse right before use.
5. Place into a Vita-Mix blender and puree, be careful because this is hot liquid and the lid can pop off. Strain through a chinois and adjust seasoning.
6. Garnish with pieces of crab and fresh basil.
