CARROT SOUP WITH CRAB
Start to finish: 50 minutes (25 minutes active)
2 1/2 tablespoons butter
1 medium yellow onion, chopped
1 pound carrots, sliced
1 large or 2 small bay leaves
2 tablespoons white rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups water
1/2 teaspoon lemon zest
6 ounces crabmeat (such as Dungeness)
1 tablespoon lemon juice
In a large saucepan over medium-high heat, melt the butter. Add the onion, carrots, bay leaves, white rice, salt and pepper. Cook, stirring, until the onions and light golden, about 6 minutes.
Add the water and bring to a boil. Reduce the heat and simmer for 25 minutes. Remove the bay leaf.
Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and stir in the lemon zest. Keep the burner on the lowest setting to warm the soup.
In a small bowl, toss the crabmeat, lemon juice and chives. Divide the crab mixture between 4 serving bowls, mounding it in the center. Ladle soup around the crab, then garnish with additional minced chives. Recipe from the January 2008 issue of Sunset magazine