Dungeness Carrot Soup

• 2 12 tablespoons unsalted butter
• 1 medium onion, peeled and chopped
• 1 lb carrot, sliced (no need to peel)
• 1 large bay leaf
• 2 tablespoons white rice (uncooked)
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12 teaspoon ground cumin
• 12 teaspoon lemon zest
• 6 ounces crabmeat (from a 1 1/2 lb. Dungeness crab, cooked and shelled)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chives, minced
• chives, chopped (for garnishing)

1. In a 5-qt.
2. pot over medium-high heat, melt butter.
3. Add onion, carrots, bay leaf, white rice, salt, black pepper and cumin.
4. Cook, stirring, until onions are light golden, about 6 minutes.
5. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes.
6. Remove bay leaf.
7. Working in batches, puree soup in a blender until smooth.
8. Return soup to pot, stir in lemon zest, and bring back up to heat without boiling.
9. In a small bowl, toss crab with lemon juice and minced chives.
10. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
11. Garnish with chopped chives.

butter, onion, carrot, bay leaf, white rice, salt, ground black pepper, ground cumin, lemon zest, crabmeat, lemon juice, chives, chives

Taken from www.food.com/recipe/dungeness-carrot-soup-500262 (may not work)