|leek, potato, and green crab soup|
Recently Dr. Becca Selden, from the Department of Biological Sciences
at Wellesley College in Massachusetts invited me for a green crab
cooking demo. I made 2 simple soups and both were well received by those who attended. I am glad I left the campus with empty pots! One of them is this leek, potato, and green crab soup using half green crab stock and half chicken stock. I don't like to waste food so if the leek has some greens on it I usually use it for extra fiber and color. If you prefer a thicker soup then decrease the amount of stock use to blend and gradually add more to the consistency you like. It's easier to thin it later. You certainly can make this using all green crab stock.
Leek, Potato, and Green Crab Soup
Saute leek in oil and butter over medium high heat until the leek is tender and soft, about 10-15 minutes. Boil the potato in chicken broth until fork tender. Puree leek, potato, chicken broth, and crab stock to the smoothness that you prefer. Add cream, season with salt, and cook at medium low heat until everything is heated through. Whisk to blend. May garnish with a drizzle of cream, a pinch of ground black or white pepper, chopped chives, or anything you prefer.