• 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)

Cooking Instructions:

  1.  In a pot, melt butter and saute’ onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are soft.
  2. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer for 25 minutes. Remove bay leaf.
  3. Puree soup in a blender until smooth. Return soup to pt, stir in lem on zest, and heat again.
  4. In a small bowl, toss crab with lemon juice and minced chives.
  5.  Put crab mixture in the center of each bowl, then ladle soup.
  6.  Garnish with chopped chives.

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