- Serves 6
- Chef Brian Streeter
- Pairs well with:
- Chardonnay, Cuttings Wharf Vineyard
One of the classic French soups every culinary student learns to make in cooking school is vichyssoise or potato-leek soup. It’s a timeless recipe that’s great for teaching soup making techniques. Here we’ve taken the same technique but replaced the leeks with a whole head of garlic. By blanching the garlic cloves repeatedly in boiling water you eliminate the strength and pungency of the garlic so that you wind up with this creamy, mellow soup that makes a wonderful backdrop for the garnish of Dungeness Crab and sweet red peppers. Served with a green salad and loaf of bread, it’s the perfect way to show off the rich, concentrated fruit flavors of our Cuttings Wharf Chardonnay.
1 head garlic, separated into cloves and peeled
½ bulb fennel, sliced thin
2 stalks pale yellow celery, sliced thin
1 small onion, sliced thin
2 Yukon Gold potatoes, peeled and diced
2 T. olive oil
1 qt. chicken broth
2 sprigs thyme
1 bay leaf
½ c. heavy cream
1 red bell pepper
2 T. butter
½ lb. Dungeness crab meat, picked through for shells
1 clove garlic, chopped
1 T. flat leaf parsley, chopped
2 T. chives, minced
Place garlic cloves in a small saucepan and cover with cold water. Bring to a boil, drain and repeat two more times. In large saucepan, heat 2 T. of olive oil over medium heat. Add the celery, fennel and onion and sauté until vegetables are wilted. Add the diced potato and blanched garlic cloves. Cover with the chicken stock. Add the thyme sprigs and bay leaf. Season with salt and bring to a simmer. Cook for about 15 minutes until potato is starting to collapse. Puree in batches until smooth. Add the heavy cream and taste for seasoning.
Cut the dark green section off and the root end of the leek and discard. Dice into ½ inch pieces. Cut the red pepper in half, discard the stem and seeds and dice into ½ inch pieces. Heat a small skillet over medium high heat. Add the butter to the pan and sauté the leeks and peppers. Sauté until soft and beginning to caramelize. Add the crab meat, garlic and parsley and cook to heat through. To serve, ladle soup into warm soup bowls and garnish with a couple spoonful of the crab mixture. Garnish with the chopped chives.