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INGREDIENTS
2# cushaw squash, cleaned, seeded and medium diced
2 tbsp shallot, minced
1 tbsp garlic, minced
1 tbsp olive oil
1 qt chicken or seafood stock
2 stalks lemongrass
1 bay leaf
1 tbsp smoked sea salt
1 pinch white pepper
1 tsp ancho chili powder
1 tsp ground coriander
1 cup heavy cream
PROCEDURE
- In a medium sauce pot on medium fire sauté shallot and garlic in olive oil till tender.
- Add cushaw and next 6 ingredients. Bring to a low boil and then turn to a simmer, cook for 30 minutes.
- Remove lemongrass stalks and bay leaf. Blend soup in food processor till smooth. (let soup cool a bit before blending to avoid a mess)
- Place soup back into pot and stir in heavy cream. Cook on low fire for 15 minutes and taste for seasoning.
- Add sauteed crabmeat to soup as garnish. Crabmeat sauté recipe follows.
INGREDIENTS
1 tbsp butter, unsalted
1 tbsp scallions, minced
1# lump crabmeat, fresh and picked of shells
1 pinch sea salt
1 tsp sesame oil
2 tbsp cilantro, fresh and minced
PROCEDURE
- Place butter in medium fry pan on medium fire. Add scallion and cook for one minute, add crabmeat, salt, sesame oil and cilantro. Cook by folding together with spatula till warmed.
