Crab and Leek Soup is a refined yet cozy dish that strikes a perfect balance between delicate sweetness and savory depth. The tender crab meat pairs beautifully with softened leeks and a hint of cream, making this an elegant appetizer or light lunch option.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsCore Ingredients
1 tbsp butter
1 tbsp olive oil
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1 small shallot, finely chopped
1 clove garlic, minced
2 cups seafood or fish stock (or substitute chicken stock)
½ cup dry white wine
½ cup heavy cream
200 g lump crab meat, picked over for shells
½ tsp lemon zest
1 tbsp fresh lemon juice
Salt and white pepper, to taste
Optional Garnish
Chopped chives or tarragon
Croutons or crusty bread
A drizzle of chili oil or herb oil
Prep the Leeks
Sauté Aromatics
2
In a medium saucepan, heat the butter and olive oil over medium heat.
Add leeks and shallots. Sauté gently for 6–8 minutes until soft and translucent, not browned.
Add garlic and cook for 1 more minute until fragrant.
Deglaze and Simmer
3
Pour in white wine, scraping up any bits from the pan.
Simmer for 3 minutes to reduce slightly.
Add seafood stock and bring to a gentle boil.
Lower heat and simmer for 10–12 minutes, allowing the flavors to meld.
Add Cream and Crab
4
Stir in the cream and let heat gently for 2–3 minutes (do not boil).
Gently fold in crab meat, lemon zest, and lemon juice.
Simmer on low for another 2 minutes to warm the crab.
Season and Serve
5
Taste and season with salt and white pepper.
Serve hot in warm bowls, garnished with herbs and optional toppings.
Serving Suggestions
6
Perfect as a starter for a seafood dinner , or a light lunch with toasted sourdough.
Pairs beautifully with Chardonnay , dry Champagne , or sauvignon blanc .
For a luxe touch: top with a tiny spoonful of caviar or chive crème fraîche .
Ingredients Core Ingredients
1 tbsp butter
1 tbsp olive oil
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1 small shallot, finely chopped
1 clove garlic, minced
2 cups seafood or fish stock (or substitute chicken stock)
½ cup dry white wine
½ cup heavy cream
200 g lump crab meat, picked over for shells
½ tsp lemon zest
1 tbsp fresh lemon juice
Salt and white pepper, to taste
Optional Garnish
Chopped chives or tarragon
Croutons or crusty bread
A drizzle of chili oil or herb oil
Directions Prep the Leeks
Sauté Aromatics
2
In a medium saucepan, heat the butter and olive oil over medium heat.
Add leeks and shallots. Sauté gently for 6–8 minutes until soft and translucent, not browned.
Add garlic and cook for 1 more minute until fragrant.
Deglaze and Simmer
3
Pour in white wine, scraping up any bits from the pan.
Simmer for 3 minutes to reduce slightly.
Add seafood stock and bring to a gentle boil.
Lower heat and simmer for 10–12 minutes, allowing the flavors to meld.
Add Cream and Crab
4
Stir in the cream and let heat gently for 2–3 minutes (do not boil).
Gently fold in crab meat, lemon zest, and lemon juice.
Simmer on low for another 2 minutes to warm the crab.
Season and Serve
5
Taste and season with salt and white pepper.
Serve hot in warm bowls, garnished with herbs and optional toppings.
Serving Suggestions
6
Perfect as a starter for a seafood dinner , or a light lunch with toasted sourdough.
Pairs beautifully with Chardonnay , dry Champagne , or sauvignon blanc .
For a luxe touch: top with a tiny spoonful of caviar or chive crème fraîche .
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