Ingredients: 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: 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. Post navigation
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