- 2 1/2 tbsp unsalted butter
- 1 white onion, chopped
- 1 lb carrot, sliced
- 1 pc bay leaf
- 2 tbsp white rice (uncooked)
- salt and pepper to taste
- 1/2 tsp ground cumin
- 1/2 tsp lemon zest
- 300g cooked crab meat
- 1 tbsp fresh lemon juice
- 1 tbsp chives, minced chives, chopped (for garnish)
- In a pot, melt butter and saute’ onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are soft.
- Add 5 cups water and bring mixture to a boil, then reduce heat and simmer for 25 minutes. Remove bay leaf.
- Puree soup in a blender until smooth. Return soup to pt, stir in lem on zest, and heat again.
- In a small bowl, toss crab with lemon juice and minced chives.
- Put crab mixture in the center of each bowl, then ladle soup.
- Garnish with chopped chives.
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