Crab Soup

Directions

1. 1
   Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes.
2. 2
   Add the crab or lobster shells and cook for 10 minutes.
3. 3
   Add the shallots and saute for five more minutes.
4. 4
   Add the Chardonnay and simmer, uncovered, for five minutes.
5. 5
   Then add the lobster or fish broth and reduce for 10 minutes.
6. 6
   Add the cream and simmer slowly for 15 minutes.
7. 7
   Strain the soup and add sea salt and pepper to taste.
8. 8
   Put eight pieces of lump crab in each serving bowl.
9. 9
   Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more.
10. 10
    Then puree in a blender or food processor and strain through a sieve.
11. 11
    In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute.
12. 12
    Immerse them immediately in cold water and drain.
13. 13
    Crisscross the lump crab in each soup bowl with julienned strips.
14. 14
    Sprinkle with a touch of lobster coral or green scallion.
15. 15
    Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table.
16. 16
    Serve the soup in a tureen.