Green Crab Soup

• 4 Tbs. Extra virgin olive oil
• 1 leek, chopped fine
• 1 serano pepper, minced
• 1/4 cup of dry sherry
• 1 1/2 cup heavy cream
• 1/2 cup of evaporated milk
• 1/4 cup of corn starch
• 2 tbs. Chef Pauls Blackened Red Fish Seasoning
• 1 Tbs. ground pepper
• 2 cups chicken stock
• 2 cups Seafood stock
• 1 cup of yukon gold potatoes(diced)
• 4 cans lump crab meat
• 1 1/2 cup of spinach (raw and finely chopped)
• 4 oven safe soup bowls
• 1 cup of monterey jack cheese(shredded)
• 1/2 cup fresh parsley, ( chopped)
• Juice of 1 large lemon

1. Heat a large sauce pan on medium then add oil and cook for 30 seconds. Then add garlic, leek and pepper and sautee for about 2 minutes. De galze the pan by adding sherry. Then add chicken stock and reduce heat to low. In the meantime blend blackened seasoning and corn starch together. Slowly combine evaporated milk and mixture together, constantly whisk to avoid lumping. Whisk mixture and Heavy Cream into sauce pan, followed by Seafood stock. Add potatoes,crab, spinach and blk pepper and cook on low for 30 mins. Preheat oven to 400 degrees and fill bowls 3/4 full with soup. Top with cheese and bake for 15 minutes or until the cheese is golden brown. Top with Parsley and cool for 3-5 minutes. Drizzle with lemon juice. Serve immediately and enjoy.

extra virgin olive oil, pepper, sherry, heavy cream, milk, corn starch, red, ground pepper, chicken stock, stock, gold, lump crab meat, safe soup bowls, fresh parsley, lemon

Taken from www.epicurious.com/recipes/member/views/green-crab-soup-1201806 (may not work)