Updated Nov 24, 2014Chatelaine
- Prepare garlic and onion. Melt butter in a large saucepan over medium heat. Add garlic, onion and fennel seeds (if using). Stir often, until onion is soft, 5 to 6 min. Meanwhile, chop potato.
- Stir tomato paste into softened onion and stir until fragrant, 1 to 2 min. Pour in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in cream, clam juice and potato. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until potato is very tender, 15 to 20 min.
- Pour soup into a food processor and purée until fairly smooth. Return to pan and add crab. If soup is thicker than you like, thin with a little water or milk. Stir often until heated through. Pour into bowls and sprinkle with a few pieces of crab and green onion.
Serve this creamy, velvety soup in demitasse cups with small spoons on the saucer to scoop up the delectable seafood.