Root Vegetable and Apple Soup with Dungeness Crab and Brown Butter
Ingredients
- 1 small butternut squash, peeled and diced
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 1 rutabaga, peeled and diced
- 1 yellow onion, peeled and diced
- 10 cloves garlic, chopped
- 8 ounces unsalted butter, divided, plus more for garnish
- 2 Granny Smith apples, peeled and diced
- 4 sprigs thyme
- 2 cups white wine
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 1 tablespoon salt
- Salt and pepper to taste
- 1 bunch fresh chives, chopped, for garnish
- 2 steamed crabs or fresh Dungeness crab meat
- Juice of 1 Meyer lemon
Instructions
- Cook the vegetables in 4 ounces of butter for 10 minutes in a Dutch oven. Add the apples and thyme and cook for another 10 minutes.
- Deglaze the vegetables with wine and reduce the liquid for 5 minutes. Add the vegetable stock, heavy cream, maple syrup and salt and simmer very low for 2 hours.
- Blend the soup on high until completely smooth. Season with additional salt and pepper.
- Brown 4 ounces of butter in a sauté pan until the liquid turns golden brown. Add the crab meat and lemon juice and cook on high for 2 minutes.
- Pour the warm soup into a bowl and top with the brown butter crab. Garnish with chives and extra brown butter.
About the author
Amalia Scatena is executive chef at Stationaery in Carmel.
