Velvet Soup Garnished with Crabmeat
Indulge in the luxurious elegance of Velvet Soup Garnished with Crabmeat, a creamy and velvety blend of leeks, celery root, and russet potatoes, pureed to silky perfection. This comforting soup is elevated with a splash of heavy cream and topped with tender, gently warmed lump crabmeat, adding a delicate touch of oceanic sweetness. Finished with a sprinkle of fresh chives, it’s the perfect marriage of richness and freshness. Ideal for a cozy dinner or an impressive starter, this 40-minute recipe is a celebration of refined simplicity. Serve it with crusty bread to complete this indulgent, restaurant-quality meal at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 cups leeks (white and pale green parts only, sliced thin)
- 1 small yellow onion (chopped)
- 1 medium celery root (peeled and diced)
- 2 medium russet potatoes (peeled and diced)
- 4 cups vegetable broth
- 1 cup heavy cream
- 8 ounces lump crabmeat (picked over for shells)
- 2 tablespoons fresh chives (chopped)
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 1 tablespoon olive oil
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the sliced leeks and chopped onion, and sauté for 5-7 minutes until softened, but not browned.
Stir in the diced celery root and potatoes, cooking for another 3-4 minutes.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are fork-tender.
Using an immersion blender (or working in batches with a countertop blender), puree the soup until completely smooth.
Return the soup to the pot if using a countertop blender, and stir in the heavy cream. Season with salt and white pepper to taste.
In a small skillet, heat the olive oil over medium heat and gently warm the lump crabmeat for 1-2 minutes, just until heated through. Set aside.
Ladle the soup into bowls, and garnish each serving with a generous spoonful of crabmeat.
Sprinkle the top with fresh chives before serving.
Serve warm with crusty bread or crackers on the side for a complete, hearty meal.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 5798 mg | 252% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 40.4 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5493 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
