Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Seafood           Cream of Spinach with Crabmeat
Back to Recipes Listing           Episode: 109           Episode Name: Crazy for Crab           Download Recipe Card

Ingredients:

(Yields: 4 servings)

•   1 tablespoon virgin olive oil
•   2 cups onions, chopped
•   1 clove garlic, chopped
•   1 quart vegetable broth, or water
•   Pinch of sugar
•   Salt & pepper, to taste
•   2 tablespoons unsweetened dried coconut, shredded (optional)
•   ¼ cup White potato, peeled and finely diced
•   1-1 ¼ lb fresh spinach Leaves, rolled up in bundles and minced
•   8 oz fresh jumbo lump crabmeat, or Maine crabmeat
•   4 teaspoons Sour Cream, for garnish
•   Sweet paprika, for garnish

Directions:

Heat the olive oil in a heavy-bottomed saucepan over medium heat. Sweat the onion and garlic, stirring often for 6 to 8 minutes or until soft. Add the vegetable broth, sugar, salt, pepper, coconut and potato, and bring to a boil. Reduce the heat and gently simmer for 10 to 12 minutes. Stir in the spinach and continue simmering for another 3 minutes.

Transfer the soup to a blender and puree (in batches if necessary) until very smooth. Adjust the seasonings if necessary.

Divide the crabmeat evenly among 4 warm soup bowls. Ladle the hot soup over the crab. Spoon 1 teaspoon of the sour cream in the centre of each bowl and sprinkle with paprika. Serve immediately.