Yield / Servings
2+ gallons
Category
SoupsIngredients
- 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
Preparation Steps
1
Heat the butter and sweat the chopped garlic, celery, onion, carrots and corn until tender.
2
Add thyme, saffron and bay leaves and continue to sweat the vegetable mixture for 3-5 minutes.
3
Add the Crab Base, water and potatoes.
4
Bring to a simmer and cook until potatoes are tender.
5
Remove the bay leaves and puree the mixture until smooth.
6
Add the heavy cream and crabmeat and simmer for 3-5 minutes longer.
Recipe from RC Fine Foods.