This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.
Ingredients
- unsalted butter: 2 Tbsp
- yellow onion: 1 piece (chopped)
- stalks celery: 4 piece (cut into 1/4 inch slices)
- fresh thyme: 1 Tbsp (finely chopped)
- salt and ground black pepper: (to taste)
- potatoes: 7 piece (cut into 1/2 inch pieces)
- whole milk: 2 cups
- fish broth: 1 can (15 ounce can)
- heavy whipping cream: 1 cup
- clam juice: 1 bottle (8 ounce bottle)
- ½ pounds Dungeness crab meat: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
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Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.
