Venetian Crab Soup
.
Yield
8 servingsPrep
20 minCook
80 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
celery
rib, chopped |
|
| 1 | small |
fennel bulb
trimmed and chopped |
*
|
| 1 | x |
shrimp shells
from 2 pounds shrimp (reserve shrimp for another use) |
* |
| 28 | ounces |
tomatoes, canned with juice
whole |
|
| ½ | inch |
ginger
peeled and chopped |
*
|
| 1 | pinch |
saffron threads
crumbled |
*
|
| ¼ | teaspoon |
curry powder
|
|
| ½ | each |
bay leaves
|
*
|
| 2 | quarts |
chicken broth, low salt
|
*
|
| 8 | ounces |
potatoes
Yukon Gold |
|
| 1 | small |
celeriac root
|
*
|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | pound |
crab meat
jumbo |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
celery
rib, chopped |
|
| 1 | small |
fennel bulb
trimmed and chopped |
*
|
| 1 | x |
shrimp shells
from 2 pounds shrimp (reserve shrimp for another use) |
* |
| 809.2 | ml/g |
tomatoes, canned with juice
whole |
|
| 0.5 | inch |
ginger
peeled and chopped |
*
|
| 1 | pinch |
saffron threads
crumbled |
*
|
| 1.3 | ml |
curry powder
|
|
| 0.5 | each |
bay leaves
|
*
|
| 2 | quarts |
chicken broth, low salt
|
*
|
| 231.2 | ml/g |
potatoes
Yukon Gold |
|
| 1 | small |
celeriac root
|
*
|
| 15 | ml |
butter, unsalted
|
|
| 453.6 | g |
crab meat
jumbo |
*
|
Directions
Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers.
Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes.
Add shrimp shells and cook, stirring occasionally, until shells turn pink.
Stir in tomatoes with their juice.
Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes.
Add chicken stock and boil uncovered 5 minutes.
Reduce heat and simmer uncovered 45 minutes.
Discard bay leaf, then purée soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids).
Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
Peel and dice potato.
Peel and dice enough celery root to measure ½ cup.
Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes.
Remove from heat and stir in butter and crabmeat.
Season with salt and pepper.
