King Crab Soup

• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped leeks, whites only, well rinsed
• 1/2 cup olive oil
• 2 tablespoons Essence, recipe follows
• 2 bay leaves
• 1 tablespoon fresh thyme
• 4 teaspoons minced garlic
• 1/2 cup all-purpose flour
• 1 quart reduced King crab stock, or fish stock, at room temperature
• 11/2 cups heavy cream
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 pound King crab meat, picked over for shells and cartilage
• 6 steamed King crab legs
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a large pot, heat the oil over medium heat.
2. Add the chopped vegetables and cook, stirring, until softened but not colored, 6 to 8 minutes.
3. Add the Essence, bay leaves and thyme, and stir.
4. Add the garlic and cook, stirring, for 30 seconds.
5. Sprinkle in the flour and stir to coat evenly.
6. Cook, stirring with a heavy wooden spoon, until thick and a light roux forms, 6 to 8 minutes.
7. Add the stock, stirring until well blended.
8. Bring to a boil.
9. Reduce the heat and simmer uncovered, stirring occasionally, for 30 minutes.
10. Add the heavy cream, salt, cayenne pepper and crabmeat and simmer for 5 minutes.
11. Place King crab legs in a steamer to heat up.
12. Remove the soup from the heat and adjust the seasoning, to taste.
13. To serve, ladle the soup in deep rimmed bowls.
14. Garnish each serving with 1 King crab leg, green onions, and chopped parsley.
15. Serve hot.
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup
18. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
19. Published by William and Morrow, 1993.

onion, carrot, celery, leeks, olive oil, bay leaves, thyme, garlic, allpurpose, crab stock, heavy cream, salt, cayenne pepper, crab meat, crab legs, green onions, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/king-crab-soup-recipe.html (may not work)