King Crab Soup With Saffron

• 4 tablespoons butter
• 2 shallots, finely chopped
• 1 1/4 cups white wine
• 6 1/2 cups crab or fish stock
• 5 carrots, julienned
• 2 leeks, white and light green parts only, julienned
• Salt to taste
• 3 tablespoons cornstarch
• Large pinch saffron
• 2 cups half-and-half or cream
• 10 ounces king crab meat, picked over
• Pepper to taste

1. In a soup pot, melt 2 tablespoons of the butter over medium heat.
2. Add the shallots and cook until just soft.
3. Add the wine and simmer until all liquid except about 1/2 cup has evaporated.
4. Remove from the heat, strain and discard the shallots.
5. Return the reduced wine to the pot and add the stock.
6. Bring to a boil.
7. Meanwhile, melt the remaining butter in a large skillet over medium-high heat.
8. Add the carrots and leeks, season with salt and saute until just tender.
9. Set aside.
10. Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup.
11. Cook for 5 minutes, stirring occasionally.
12. Stir in the carrots and leeks and the half-and-half or cream.
13. Cook until very hot.
14. (If using half-and-half, do not let it boil.)
15. Add the crab meat, season with salt and pepper and serve.

butter, shallots, white wine, crab, carrots, leeks, salt, cornstarch, saffron, cream, crab meat, pepper

Taken from cooking.nytimes.com/recipes/6544 (may not work)