Chef Ringler Cooks Up Artichoke Soup With Crab Cakes - KMPH FOX 26 | Central San Joaquin Valley News Source

Chef Ringler Cooks Up Artichoke Soup With Crab Cakes

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The current cold weather may have you rushing for a bowl of soup each night; but are you looking for a little variety?

If so, Great Day is here to help!

Chef Rob Ringler was live on the program to cook up his Artichoke Hazelnut Soup with Dungeness Crab Cakes.

You can catch Ringler in person at the O'l Kettle Restaurant which is located at 40650 Highway 41, in Oakhurst. You can call the restaurant at 683-7505 for reservations, it's open Monday through Saturday from 7 a.m.- 9 p.m., and Sunday from 7 a.m. to 2 p.m.

You can also check out the restaurant at http://www.olkettle.com/.

Here is the recipe for those who wish to make it at home:

Artichoke Hazelnut Soup

with Dungeness Crab Cake

Ingredients:

 

 

Soup

 

 

Hazelnuts, shelled

3

cups

Fresh whole artichokes, cut lengthwise into eights

6

lb.

Large Russet potatoes, peeled and cubed

2

each

Large white onion, peeled and chopped

1

each

Chicken stock

3

quart

Heavy cream

2

cups

Lemon Juice

4

tablespoons

Salt and pepper

 

 

Dungeness Crab Cakes

 

 

Dungeness crab meat

1

lb.

Japanese bread crumbs

0.75

cups

Hazelnuts

0.5

cups

Dijon mustard

1

tablespoon

Celery seed

0.5

teaspoons

Fresh thyme

0.5

teaspoons

Large eggs

1

each

Garlic, minced

0.5

teaspoons

Paprika

0.5

teaspoons

Preparation:

Soup

Place hazelnuts on baking sheet and toast in 350 degree oven until brown.

Set 12 hazelnuts aside for garnish.

Mince ½ cup of the toasted hazelnuts in a food processor. Set aside.

Combine the remaining hazelnuts with artichokes, potatoes, onion and chicken stock in large pot, cover and simmer slowly for 1 hour.

Puree soup in a food processor and strain through a sieve.

Return to low heat and add cream.

Simmer for 10 minutes.

Season with lemon juice, salt and pepper.

Dungeness Crab Cakes

Combine all ingredients in a large bowl and mix thoroughly by hand.

Form 12 crab cakes, about 1" thick.

Sautee in frying pan from both sides until brown.

To serve place one crab cake in the center of each bowl of soup.

Top with one whole hazelnut.

Ladle soup around crab cakes and sprinkle minced hazelnuts on top.

 

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