Chef Richard Lipton oversees the simmering of Old Fashioned She Crab & Sherry Soup. Tuilles, shaped like spoons, are filled with crabmeat and Japanese caviar and used to garnish the soup.
Photo by Sue Ade/Morris News Ser
3/4 medium onion, diced
1 stalk celery, diced
3 ounces bacon drippings
3/4 pound butter
3/4 pound all-purpose flour
1 quart milk
1/4 teaspoon fennel seed
1 bay leaf
2 ounces Harvey's Bristol Cream
1 quart heavy cream
2 cups sherry
4 tablespoons seafood base
1 pound jumbo lump crab, picked clean
Mace, salt and pepper, to taste
Saut onion and celery in butter and bacon drippings over high heat. Add flour to form a thick roux. Saut until the roux comes away from sides of the pan easily. Add milk and whisk vigorously to incorporate roux. Add creams, base, sherry and place sachet bag of bay leaf and fennel seed* in liquid and simmer until soup consistency is reached. Remove from heat, add crab, season to taste, and serve promptly with tobikko-filled parmesan tuille spoons or cool properly and refrigerate until needed for service.
*Kitchen Ade note: A sachet is a small bag made of cloth or cheesecloth in which herbs and other cooking aromatics are placed.
For parmesan tuilles
1 cup parmesan cheese, shredded
4 tablespoons flour
4 ounces claw crab meat, picked clean
2 ounces Japanese caviar (tobikko)
Mix parmesan, flour and crab and spread thinly on baking tray sprayed with nonstick cooking spray. Bake lightly until cheese just melts and tuille is achieved. Remove from oven and shape quickly, as desired. Allow to cool and form crisp shape. For service, fill each tuille spoon, or shape, with 1/4 ounce tobikko, one color per spoon, green, red, yellow and orange. Serve immediately after filling spoons. Yield: 8 cups
Peninsula Clarion ©2015. All Rights Reserved.