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Garlic Soup With Crab

4 servings

• 3 tablespoons extra-virgin olive oil
• 4 heads garlic, separated into cloves, peeled and thinly sliced
• 2 teaspoons fresh thyme leaves
• 6 cups chicken stock
• Salt and black pepper, to taste
• 2 eggs
• 2 tablespoons fresh lemon juice, or more to taste
• 1 small container (about 1 cup) jumbo lump crab meat, picked over
• 1/2 cup chopped fresh parsley leaves

Place the oil in a 3-or 4-quart saucepan and turn the heat to medium; add the garlic and thyme. Cook, stirring occasionally, until the garlic has a translucent appearance and begins to soften, about 10 minutes. (If you taste it at this point, it will already be quite mild.)

Add stock and bring to a boil over high heat. Turn the heat down to medium – you want the soup to be bubbling, but not furiously – and cook, stirring occasionally, until the liquid is somewhat reduced and the garlic very tender, about 15 minutes.

Add salt and black pepper to the soup and turn heat as low as possible. In a small bowl, beat eggs with lemon juice, then gently whisk the mixture into soup; the eggs will cook in shreds and thicken the soup. Add the crab, cook until heated through, then taste, adding more salt, pepper or lemon juice as necessary. Garnish each portion with parsley and serve immediately.

(From “ How to Cook Everything: Bittman Takes on America's Chefs ” by Mark Bittman, Wiley Publishing)

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