Roasted Garlic and Dungeness Crab Soup
From SAVEUR Issue #164 For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock.
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Paper towel
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Grater
Ingredients
- 3⁄4 cup olive oil
- 12 cloves garlic, roughly chopped
- 1 large shallot, minced
- 1 cup dry white wine
- 1⁄2 cup rice or all-purpose flour
- 5 cups Dungeness crab stock
- 2 cups half & half
- Kosher salt
- freshly ground black pepper
- 1 cup grated parmesan
- 1 cup cooked Dungeness crabmeat, finely shredded
- Fennel fronds, for garnish (optional)
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