Garlic Soup With Dungeness Crab and Fennel
4 T grapeseed oil
1 bulb garlic, cloves peeled and sliced thinly
4 sprigs thyme, tied in a bundle
1 sprig rosemary, tied with the thyme
1/4 c peeled and diced Granny Smith apple
1/4 c diced fennel bulb
1 c peeled and diced red potato
Salt, to taste
2 quarts chicken broth
2 ounces butter
2-3 T white wine vinegar
2 T butter
1/2 pound Dungeness crabmeat
1/2 c julienned prosciutto
1/2 Granny Smith apple, skin on and thinly sliced
Freshly ground black pepper, to taste
6 garlic crostini
In a stockpot put the grapeseed oil, garlic and thyme and rosemary, cool on stove at the lowest setting for for 20 minutes, stirring occasionally. Add the peeled apple, fennel and potato and continue to cook for 5-8 minutes, season with salt then add the chicken broth and bring to a boil. Turn down to a simmer and allow to cook another 15 minutes, remove the herbs (squeeze any excess liquid back into the soup), then remove soup from the heat. In batches, place the soup into a blender and puree for about 1 minute, return pureed soup to a clean saucepan and add the butter, then add the vinegar and adjust the salt.
Place the 2 tablespoons butter in a nonstick saute pan over medium heat and lightly warm the crabmeat, prosciutto and apple slices. Season with salt and black pepper.
Divide the crab-apple-prosciutto mixture among six warmed soup bowls. Pour 1 1/4 cups of the soup into each bowl around the mixture and garnish with crostini and fennel fronds.
Serves 6 as an appetizer.