Spider Crab Minestrone
- 1 3/4 ounces scallions (50 g)
- 3 1/2 ounces baby leeks (100 g)
- 5 ounces carrots (150 g)
- 1 3/4 ounces turnips (50 g)
- 1 3/4 ounces celery (50 g)
- 7 ounces potatoes (200 g)
- 5 ounces fresh white kidney beans (150 g)
- 14 ounces fresh tomatoes (400 g)
- 2 3/4 ounces oven-dried tomatoes (80 g)
- 3 1/2 ounces baby zucchini (100 g)
- 2 3/4 ounces green beans (80 g)
- 1/2 pound peas (250 g)
- 1/2 pound baby broad beans (250 g)
- 2 qts chicken consommé (2 l)
- 5 ounces olive oil (15 cl)
- 1 lemon, quartered
- 3 cloves garlic
- 1 bunch basil
- 1 3/4 ounces butter (50 g)
Step 1: Spider Crab
Separate the legs from the rest of the crabs. Reserve the roe and the shells for the consommé.
Prepare a court-bouillon in a stock pot with 1 1/4 gallons (5 liters) of water, the white wine, the fennel, the peppercorns, and some coarse salt.
Cook the crabs in the simmering court-bouillon. Remove the legs after 3 minutes and the bodies after 12 minutes. Be sure when adding the bodies to put them in the water head first. Drain.
Shell the legs, being careful not to crush the meat.
Step 2: Pesto
Peel the garlic cloves. Place in a mortar with a dash of salt, and crush into a puree with the pestle. Add the basil leaves, and continue grinding to obtain a smooth, even paste.
Emulsify the pesto, adding olive oil little by little, turning the pestle in circular movements counter-clockwise.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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