Herb Soup With Crab Recipe

Name: Herb Soup With Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lump crabmeat, picked over; 1 cup chopped mixed herbs (such as parsley, chervil and/or basil); 1 lemon (1 teaspoon grated zest, plus the juice); Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 6 slices white bread, cubed; 4 tablespoons unsalted butter; 1 bunch leeks, white and light green parts only, chopped; 3/4 pound Yukon gold potatoes, peeled and chopped; 1 medium bulb fennel, cored and chopped; 1/2 cup dry white wine; 1/2 cup heavy cream

Servings: persons

8 ounces lump crabmeat, picked over
1 cup chopped mixed herbs (such as parsley, chervil and/or basil)
1 lemon (1 teaspoon grated zest, plus the juice)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
6 slices white bread, cubed
4 tablespoons unsalted butter
1 bunch leeks, white and light green parts only, chopped
3/4 pound Yukon gold potatoes, peeled and chopped
1 medium bulb fennel, cored and chopped
1/2 cup dry white wine
1/2 cup heavy cream

1
Toss the crab, 2 tablespoons herbs, half each of the lemon zest and juice, and salt and pepper to taste in a bowl; cover and refrigerate.
2
Whisk the remaining lemon zest and juice with the olive oil in a separate bowl.
3
Toss 1 tablespoon of the lemon oil with the bread cubes; season with salt and pepper.
4
Heat 2 tablespoons butter in a large skillet over medium-high heat.
5
Cook the bread cubes until golden, about 7 minutes.
6
Drain on paper towels.
7
Heat the remaining 2 tablespoons butter in a pot over medium heat.
8
Add the leeks and cook until wilted, about 5 minutes.
9
Add the potatoes and fennel and cook, about 7 minutes.
10
Stir in the wine, 2 teaspoons salt and 1/4 teaspoon pepper; cook 2 more minutes.
11
Add 5 cups water and 1/2 cup herbs.
12
Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
13
Puree the soup in a blender in batches.
14
Return to the pot, add the cream and simmer until thick, 5 to 10 minutes.
15
Add the remaining 6 tablespoons herbs; season with salt and pepper.
16
Ladle the soup into bowls and top with the crab, croutons and the remaining lemon oil.
17
Photograph by Con Poulos

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces lump crabmeat, picked over, 1 cup chopped mixed herbs (such as parsley, chervil and/or basil), 1 lemon (1 teaspoon grated zest, plus the juice), Kosher salt and freshly ground pepper, and more.

Yes, Herb Soup With Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Soup With Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions