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Roasted Garlic and Dungeness Crab Soup

For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock. From: Saveur SERVES 6

¾ cup olive oil
12 cloves garlic, roughly chopped
1 large shallot, minced
1 cup dry white wine
½ cup rice or all-purpose flour
5 cups Dungeness crab stock
2 cups half & half
Kosher salt and freshly ground black pepper, to taste
1 cup grated parmesan
1 cup cooked Dungeness crabmeat, finely shredded
Fennel fronds, for garnish (optional)

Bring oil and garlic to a simmer in a 4-qt. saucepan over medium heat. Cook until golden, 3–4 minutes. Using a slotted spoon, transfer garlic to a paper towel. Add shallot to pan; cook over medium-high heat until soft, 2–3 minutes. Add wine; cook until reduced by half, 3–4 minutes. Stir in flour; cook 2 minutes. Whisk in stock, half & half, salt, and pepper; cook until slightly thickened, 8–10 minutes. Stir in half the parmesan. Divide soup between six bowls; garnish with reserved garlic, remaining parmesan, the crab and, if you like, fennel fronds.

Dungeness Crab Stock

To make his roasted garlic and Dungeness crab soup, chef Charlie Branford of Newport, Oregon's Local Ocean Seafoods makes an intensely flavored stock using the shells of the crab. MAKES 10 CUPS

1 tsp. crushed red chile flakes
1 tsp. dried thyme
8 sprigs parsley
5 whole black peppercorns
2 bay leaves
2 lemons, halved
2 whole live Dungeness crabs
2 tbsp. unsalted butter
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 large yellow onion, roughly chopped
1 small bulb fennel, roughly chopped
1 cup tomato paste
1 cup brandy
4 sprigs thyme

Bring chile flakes, dried thyme, parsley, peppercorns, bay leaves, lemons, and 16 cups water to a boil in an 8-qt. saucepan. Add crabs; boil until cooked, about 15 minutes. Using tongs, transfer crabs to an ice bath until chilled. Transfer cooking liquid, herbs, and lemons to a bowl; set aside. Clean crabs; reserve crabmeat for soup. Discard top shell, reserving brown meat and tomalley; chop crab leg shells into small pieces.

Add butter to pan; melt over medium-high heat. Cook carrots, celery, onion, and fennel until soft, about 15 minutes. Stir in tomato paste; cook 2 minutes. Add brandy; cook, stirring and scraping up bits from the bottom of the pan until reduced by half, 3–4 minutes. Add reserved cooking liquid, brown meat, tomalley, shells, and thyme; boil. Reduce heat to medium; cook until vegetables are tender and stock is slightly reduced, about 1 hour. Let stock cool slightly and discard thyme sprigs, then, working in batches or using an immersion blender, purée until smooth. Strain mixture through a cheesecloth-lined sieve; let cool completely. Chill stock up to 1 week or freeze up to 1 month.