Lemongrass and Crab Soup

with Parmesan Croutons

and

Dilled Breadsticks

            Bid summer goodbye with a special soup and bread menu bound to please everyone.

Whether it’s a Back-to-School luncheon, a pregame light supper, or a dinner party first course,

this luscious lemongrass and crab soup with parmesan croutons and dilled breadsticks will usher in autumn with panache.  

Lemongrass and Crab Soup

 (serves 4, can be doubled)

Ingredients:

            3 tablespoons butter

            3 tablespoons flour

            3 cups chicken stock

            2 teaspoons lemongrass paste (in a tube in the produce department)

            1 pound lump crabmeat

            1 tablespoon sherry

            Directions:

1.         Melt butter in a medium saucepan over medium heat.

2.         Add flour and whisk together.

3.         Whisk in lemongrass.

4.         Add chicken stock and reduce heat to medium low. Do not boil.

5.         Add crabmeat and cook until heated through, about 10 minutes.

6.         Stir in sherry.

7.         Serve warm with parmesan croutons. Garnish with crème fraiche and lemon peel, if desired.

Parmesan Croutons

(for four)

Ingredients:

            1 cup shredded fresh parmesan cheese

Directions:

1.         Preheat oven to 350 degrees.

2.         Line baking sheet with parchment paper.

3.         Sprinkle parmesan in small rounds around parchment, leaving space between croutons.

4.         Bake for 6-8 minutes or until edges are lightly brown and cheese has melted and is bubbly.

5.         Let cool.

6.         Remove from parchment with spatula and use as a garnish for lemongrass and crab soup.

Dilled Breadsticks

(makes about 12 10-inch breadsticks)

Ingredients:

            2 to 2 ½ cups flour

            1 package yeast

            ¼ cup warm water + ½ cup warm water

            2 tablespoons sugar

            1 teaspoon dill weed

            1 tablespoon olive oil

Directions:

1.         Put ¼ cup warm water in a small bowl.

2.         Add sugar and yeast.

3.         Stir to combine and let proof.

4.         In a medium bowl, combine 2 cups flour, ½ cup warm water, dill weed and olive oil. Add yeast when it has “grown” and is bubbly.

5.         Mix together until dough forms a ball.

6.         Remove from bowl and work in additional flour on countertop.

7.         Shape in ball and place in greased bowl. Cover bowl with plastic wrap.

8.         Set in a sunny windowsill until dough has risen to double in size.

9.         Punch down and let rest.

10,       Shape dough into 10-inch long breadsticks.

11.       Place on greased baking sheet and let rise until double in size.

12.       Bake at 350 degrees for about 20 minutes or until breadsticks are golden brown.

Enjoy!