This carrot soup packs a tasty seafood surprise

This elegant soup can be prepared ahead of time, then reheated and topped with the crab meat just before serving. Lobster meat or even chopped cooked shrimp would be a fine substitute.

Carrot soup with crab

2 1/2tablespoons butter

1medium yellow onion, chopped

1pound carrots, sliced

1large or 2 small bay leaves

2tablespoons white rice

1teaspoon salt

1/2teaspoon freshly ground black pepper

5cups water

1/2teaspoon lemon zest

6ounces crab meat (such as Dungeness)

1tablespoon lemon juice

1tablespoon minced chives, plus more for garnish

In a large saucepan over medium-high heat, melt the butter. Add the onion, carrots, bay leaves, white rice, salt and pepper. Cook, stirring, until the onions and light golden, about 6 minutes.

Add the water and bring to a boil. Reduce the heat and simmer for 25 minutes. Remove the bay leaf.

Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and stir in the lemon zest. Keep the burner on the lowest setting to warm the soup.

In a small bowl, toss the crab meat, lemon juice and chives. Divide the crab mixture between 4 serving bowls, mounding it in the center. Ladle soup around the crab, then garnish with additional minced chives.

Makes 4 servings.

From the January 2008 issue of Sunset magazine