King Crab Soup With Saffron

1. 1

   In a soup pot, melt 2 tablespoons of the butter over medium heat.

2. 2

   Add the shallots and cook until just soft.

3. 3

   Add the wine and simmer until all liquid except about 1/2 cup has evaporated.

4. 4

   Remove from the heat, strain and discard the shallots.

5. 5

   Return the reduced wine to the pot and add the stock.

6. 6

   Bring to a boil.

7. 7

   Meanwhile, melt the remaining butter in a large skillet over medium-high heat.

8. 8

   Add the carrots and leeks, season with salt and saute until just tender.

9. 9

   Set aside.

10. 10

    Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup.

11. 11

    Cook for 5 minutes, stirring occasionally.

12. 12

    Stir in the carrots and leeks and the half-and-half or cream.

13. 13

    Cook until very hot.

14. 14

    (If using half-and-half, do not let it boil.)

15. 15

    Add the crab meat, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.