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Crab and Corn Soup with Saffron

Crab and Corn Soup with Saffron Serves: 2+ gallons

Ingredients

  • 1 Tbsp. clarified butter
  • 1 tsp. chopped garlic
  • 2 ribs celery, chopped
  • 2 onions, chopped
  • 2 carrots, chopped
  • 8-10 ears corn, kernels removed
  • 1 tsp. thyme
  • healthy pinch saffron
  • 2 bay leaves
  • ½ cup Crab Base
  • 6 quarts water
  • 16 Yukon Gold potatoes, peeled and small diced
  • 1 pint heavy cream
  • 12-14 oz. crabmeat, cleaned

Instructions

  1. 1 Heat the butter and sweat the chopped garlic, celery, onion, carrots and corn until tender.
  2. 2 Add thyme, saffron and bay leaves and continue to sweat the vegetable mixture for 3-5 minutes.
  3. 3 Add the Crab Base, water and potatoes.
  4. 4 Bring to a simmer and cook until potatoes are tender.
  5. 5 Remove the bay leaves and puree the mixture until smooth.
  6. 6 Add the heavy cream and crabmeat and simmer for 3-5 minutes longer.
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