Caramelized Cauliflower Soup With Fresh Crabmeat - cooking recipe

Ingredients

4 ounces unsalted butter (1 stick)
1/2 lb cauliflower floret, cut into small pieces
1 medium carrot, peeled and diced
2 sticks celery, sliced
1/2 large sweet onion, peeled and diced
4 tablespoons all-purpose flour
32 ounces chicken stock
salt and pepper, to taste
4 ounces fresh crabmeat (leg or claw meat is best)
smoked paprika, to taste

Preparation

Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
Add the carrots, celery and onion and continue to cook for two minutes.
Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
Add the chicken broth, bring to a boil and cook while stirring for one minute.
Season to taste with salt and black pepper.
Ladle the soup into four bowls and top each with one-ounce of crabmeat.
Garnish with smoked paprika and serve.