CARROT SOUP WITH DUNGENESS CRAB

Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day.
Prep and Cook Time: about 50 minutes.

Total Time: 50 minutes
Yield: Makes 4 servings

• 2 1/2  tablespoons  butter
• 1  medium chopped onion
• 1  pound  sliced carrots
• 1  large bay leaf (or 2 small)
• 2  tablespoons  white rice
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/2  teaspoon  lemon zest
• 6  ounces  shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  minced chives, plus chopped chives for garnishing

Preparation

1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab. Garnish with chopped chives.

Sunset, JANUARY 2008