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
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Ingredients:
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Soup
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Hazelnuts, shelled
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3
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cups
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Fresh whole artichokes, cut lengthwise into eights
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6
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lb.
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Large Russet potatoes, peeled and cubed
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2
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each
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Large white onion, peeled and chopped
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1
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each
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Chicken stock
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3
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quart
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Heavy cream
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2
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cups
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Lemon Juice
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4
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tablespoons
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Salt and pepper
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Dungeness Crab Cakes
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Dungeness crab meat
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1
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lb.
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Japanese bread crumbs
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0.75
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cups
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Hazelnuts
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0.5
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cups
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Dijon mustard
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1
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tablespoon
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Celery seed
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0.5
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teaspoons
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Fresh thyme
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0.5
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teaspoons
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Large eggs
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1
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each
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Garlic, minced
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0.5
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teaspoons
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Paprika
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0.5
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teaspoons
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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.
