Captain Crab Soup

Captain Crab Soup
  • 8 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    butter

  • 1

    leek, sliced

  • 2

    fennel bulbs cubed

  • 1

    sweet potato cubed

  • 1 1/2 tsp.
    (8 mL)

    fennel seeds

  • To taste Salt and pepper

  • 2 cups
    (500 mL)

    chicken broth

  • 1 x 14 oz
    (1 x 400 g)

    frozen crab meat thawed

  • 3 cups
    (750 mL)

    milk or 10% cream

Preparation

Set aside 1/3 cup (80 mL) crab meat for decoration.

In skillet, heat butter; cook leeks, fennel, sweet potato and fennel seeds for 5 min. Season to taste.

Stir in chicken broth and cook 10 min, or until vegetables are tender. Add crab meat and milk

or cream. Purée in food processor or blender until smooth. Add reserved crab meat and adjust seasoning.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007