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Crab and Wild Chanterelle Chowder

Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
Ingredients:

2 Tbsp. arrowroot
1 lb. fingerling potatoes, diced into ½ inch cubes
1 tsp. sea salt, to taste
4 cups chicken stock
1 tsp. freshly ground black pepper
1 cup heavy cream
2 tsp. unsalted butter
1 Tbsp. garlic, minced
½ cup yellow onion, diced into small pieces
¼ cup celery, minced
¼ cup leeks, chopped
2 tsp. dry sherry
1 pound fresh Chanterelle mushrooms, coarsely chopped
10 ounces of lump crabmeat

Directions:

 

Melt the butter in a large pot over medium heat. Sauté the garlic, onion, celery, leeks and mushrooms in butter until the onion is translucent. Add the sherry and cook for 2 minutes longer.


Add the chicken stock, raise the heat to medium high and bring to a low boil. Blend the arrowroot with enough cold water to form a thick slurry. Slowly add the slurry to the stock while whisking gently, and return to a boil until the mixture begins to thicken slightly.


Add the potatoes to the stock and again bring to a boil. Reduce the heat and simmer until the potatoes are fork tender. This should take between 20 and 30 minutes. Stir in the salt, pepper and cream and return to a boil briefly. Remove from heat.


Divide the crabmeat into 8 heated bowls, then add the hot soup and serve.

 



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