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1
In a soup pot, melt 2 tablespoons of the butter over medium heat.
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2
Add the shallots and cook until just soft.
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3
Add the wine and simmer until all liquid except about 1/2 cup has evaporated.
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4
Remove from the heat, strain and discard the shallots.
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5
Return the reduced wine to the pot and add the stock.
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6
Bring to a boil.
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7
Meanwhile, melt the remaining butter in a large skillet over medium-high heat.
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8
Add the carrots and leeks, season with salt and saute until just tender.
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9
Set aside.
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10
Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup.
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11
Cook for 5 minutes, stirring occasionally.
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12
Stir in the carrots and leeks and the half-and-half or cream.
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13
Cook until very hot.
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14
(If using half-and-half, do not let it boil.)
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15
Add the crab meat, season with salt and pepper and serve.
