Walleye and Crab Soup Recipe
Ingredients:
- 1 lb walleye fillet, skin removed and cut into bite-sized pieces
- 1 lb lump crab meat
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 4 cups seafood or chicken stock
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrots, and sauté until the vegetables are softened, about 5 minutes.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for another 2 minutes to remove the raw flour taste.
3. Gradually pour in the stock while continuously stirring to prevent lumps. Bring the mixture to a simmer.
4. Add the walleye pieces to the pot and let them cook for about 10 minutes, or until they are just cooked through.
5. Gently fold in the crab meat, being careful not to break it up too much. Season with Old Bay, salt, and pepper. Allow the soup to simmer for another 5 minutes.
6. Stir in the heavy cream and heat through, but do not boil.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with fresh parsley.
- 1 lb walleye fillet, skin removed and cut into bite-sized pieces
- 1 lb lump crab meat
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 4 cups seafood or chicken stock
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrots, and sauté until the vegetables are softened, about 5 minutes.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for another 2 minutes to remove the raw flour taste.
3. Gradually pour in the stock while continuously stirring to prevent lumps. Bring the mixture to a simmer.
4. Add the walleye pieces to the pot and let them cook for about 10 minutes, or until they are just cooked through.
5. Gently fold in the crab meat, being careful not to break it up too much. Season with Old Bay, salt, and pepper. Allow the soup to simmer for another 5 minutes.
6. Stir in the heavy cream and heat through, but do not boil.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with fresh parsley.