Caramelized Cauliflower Soup With Fresh Crabmeat

• 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

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.

butter, cauliflower floret, carrot, celery, sweet onion, allpurpose, chicken, salt, fresh crabmeat, paprika

Taken from www.food.com/recipe/caramelized-cauliflower-soup-with-fresh-crabmeat-461101 (may not work)