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.
Thoroughly rinse leeks in a bowl of cold water to remove grit. Drain and slice thinly.
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.
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.
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.
Taste and season with salt and white pepper.
Serve hot in warm bowls, garnished with herbs and optional toppings.
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.
4 servings