Crab And Sugar Cane Soup

Recipe Ingredients

4 cups	948ml	Rich crab stock
2		Lemongrass stalks - chopped, plus
1		Lemongrass stalk, inner part - shaved thin,
		For garnish
1		Fresh sugar cane - (12" long) - sliced thin
1 tablespoon	15ml	Vegetable oil
1/2 cup	31g / 1.1oz	Diced onion
2 tablespoons	30ml	Celery
1 tablespoon	15ml	Garlic
1 tablespoon	15ml	Cornstarch
1 1/2 cups	355ml	Milk
1/2 cup	118ml	Heavy cream
1 lb	454g / 16oz	Lump crabmeat - picked over
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	31g / 1.1oz	Chopped green onions
1 teaspoon	5ml	Red pepper flakes

Recipe Instructions

In a large saucepan combine crab stock with lemongrass and sugar cane. Cover and bring to a boil over high heat. When stock comes to a boil, remove from heat and leave covered for flavors to infuse, at least 30 minutes.

In a soup pot or large saucepan heat oil over medium-low heat. Saute onion, celery and garlic until vegetables are very tender, about 10 minutes. Strain infused crab stock over vegetable mixture and bring to a boil; adjust heat until soup boils gently.

In a small cup whisk cornstarch with 1 to 2 tablespoons warm water until it forms a loose paste. Whisk enough cornstarch mixture into soup to thicken slightly and boil 30 seconds. Turn heat to low and whisk in milk and cream. Simmer gently until heated through, but do not boil. Add crabmeat, season to taste with salt and pepper, and garnish with green onions, pepper flakes and shaved lemongrass. When crabmeat is warmed through, serve immediately.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-059 broadcast 04-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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