For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock. This recipe first appeared in our April 2014 issue with Jane and Michael Stern's story From Western Waters.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 3⁄4 cup olive oil
- 12 cloves garlic, roughly chopped
- 1 large shallot, minced
- 1 cup dry white wine
- 1⁄2 cup rice or all-purpose flour
- 5 cups Dungeness crab stock
- 2 cups half & half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup grated parmesan
- 1 cup cooked Dungeness crabmeat, finely shredded
- Fennel fronds, for garnish (optional)
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Instructions
Step 1
Bring oil and garlic to a simmer in a 4-qt. saucepan over medium heat. Cook until golden, 3–4 minutes. Using a slotted spoon, transfer garlic to a paper towel. Add shallot to pan; cook over medium-high heat until soft, 2–3 minutes. Add wine; cook until reduced by half, 3–4 minutes. Stir in flour; cook 2 minutes. Whisk in stock, half & half, salt, and pepper; cook until slightly thickened, 8–10 minutes. Stir in half the parmesan. Divide soup between six bowls; garnish with reserved garlic, remaining parmesan, the crab and, if you like, fennel fronds.
- Bring oil and garlic to a simmer in a 4-qt. saucepan over medium heat. Cook until golden, 3–4 minutes. Using a slotted spoon, transfer garlic to a paper towel. Add shallot to pan; cook over medium-high heat until soft, 2–3 minutes. Add wine; cook until reduced by half, 3–4 minutes. Stir in flour; cook 2 minutes. Whisk in stock, half & half, salt, and pepper; cook until slightly thickened, 8–10 minutes. Stir in half the parmesan. Divide soup between six bowls; garnish with reserved garlic, remaining parmesan, the crab and, if you like, fennel fronds.
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