Sweet Onion Parmesan Soup

 

Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon

Serves 6

Ingredients:

  • 3 sweet onions
  • 1 tbs. of sugar
  • 6 cups of chicken stock
  • 1/2 yukon gold potato, peeled and diced
  • 1/2 cup cream
  • 2 cups grated parmesan reggiano
  • 2 tbs. butter
  • salt and pepper to taste

Crab Cake

  • 10 oz. fresh lump crab meat
  • 1 each potato, baked and smashed
  • chopped chives
  • chopped parsley
  • chopped shallots
  • 1 tbs. heavy cream
  • 1 egg

For Dredging

  • all purpose flour
  • 1 egg mixed with 1/4 cup cream
  • panko or bread crumbs

Crab Salad

  • 6 oz. jumbo limp crab
  • 1 tbs. fine chopped lemon zest
  • 1 tbs. chopped olives
  • 2 tbs. extra virgin olive oil
  • salt and pepper to taste
  • a few drops of lemon juice
Prepare Soup Heat a soup pot on medium high heat. Add a tablespoon of oil and the sliced onions. Sweat the onions. Add sugar
and cook on low heat until almost dry. Add stock and potatoes. Bring to a boil and then reduce to a simmer and
let cook for 15 to 20 minutes. Add the cream and cook for 5 more minutes. Transfer to a blender, add cheese and puree until fine. Season the soup to taste with salt and white pepper. Strain through a fine mesh strainer. Set aside if serving hot or chill if serving cold.
Prepare Crab Cakes Mix all the ingredients in a bowl. Season to taste. Form into two- inch circles about one inch high. Place
the flour, egg and cream mixture, and panko into three separate dishes. Dip each cake into the flour,
patting off any excess, then coat with the egg and dredge in the panko. Re-dip a second time into the egg and panko. Keep cold in the refrigerator.
Prepare Crab Salad Mix all ingredients together and season to taste. Add a few drops fresh lemon juice.
To Finish Reheat the soup in a large saucepot and finish with 2 tbs. butter. While the soup is heating, heat a large skillet
over high heat. Add oil about 1/8 inch deep. Add the crab cakes and cook for 2 to 3 minutes on each side or until
evenly browned and hot. Set aside and keep hot.
To Serve Pre-heat the soup bowls. Place a 1⁄4 tsp. crab salad in the middle of the soup bowls (to prevent crab cake from
sliding). Place the crab cake in bowl and cover with a mound of crab salad. Froth soup with a hand blender so it is
light and airy. Serve to your guests. Ladle soup around the crab cakes at the table.
To Serve Cold Whip the soup before serving. Present the same way.
SweetOnionCrabLemon