Caramelized Cauliflower Soup With Fresh Crabmeat

Adapted from a recipe from "Baked Alaska" restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  ounces unsalted butter (1 stick)
• 1⁄2 lb cauliflower floret, cut into small pieces
• 1  medium carrot, peeled and diced
• 2  sticks celery, sliced
• 1⁄2 large sweet onion, peeled and diced
• 4  tablespoons all-purpose flour
• 32  ounces  chicken stock
•  salt and pepper, to taste
• 4  ounces fresh crabmeat (leg or claw meat is best)
•  smoked paprika, to taste

Directions

1. Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
2. Add the carrots, celery and onion and continue to cook for two minutes.
3. Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
4. Add the chicken broth, bring to a boil and cook while stirring for one minute.
5. Season to taste with salt and black pepper.
6. Ladle the soup into four bowls and top each with one-ounce of crabmeat.
7. Garnish with smoked paprika and serve.