Carrot Soup With Dungeness Crab

• 2 1/2 tablespoons butter
• 1 medium chopped onion
• 1 pound sliced carrots
• 1 large bay leaf (or 2 small)
• 2 tablespoons white rice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest
• 6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced chives, plus chopped chives for garnishing

1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
2. Working in batches, puree soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab. Garnish with chopped chives.

butter, onion, carrots, bay leaf, white rice, salt, freshly ground black pepper, lemon zest, crab, lemon juice, chives

Taken from www.myrecipes.com/recipe/carrot-soup-with-dungeness-crab (may not work)