Caramelized Cauliflower Soup With Fresh Crabmeat
"Adapted from a recipe from "Baked Alaska" restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 ounces unsalted butter (1 stick)
- 1⁄2 lb cauliflower floret, cut into small pieces
- 1 medium carrot, peeled and diced
- 2 sticks celery, sliced
- 1⁄2 large sweet onion, peeled and diced
- 4 tablespoons all-purpose flour
- 32 ounces chicken stock
- salt and pepper, to taste
- 4 ounces fresh crabmeat (leg or claw meat is best)
- smoked paprika, to taste
directions
- Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
- Add the carrots, celery and onion and continue to cook for two minutes.
- Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
- Add the chicken broth, bring to a boil and cook while stirring for one minute.
- Season to taste with salt and black pepper.
- Ladle the soup into four bowls and top each with one-ounce of crabmeat.
- Garnish with smoked paprika and serve.
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Reviews
-
Thanks to Pic A Chef I picked this recipe to try.<br/><br/>Just soup reminded us of the soup at our favorite restraunt.<br/><br/>The flavor is so delicious. A nice treat to make for a special ocasion or a family get together.<br/><br/>So worth making.
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
