1 Dungeness crab, cooked and cleaned
3 C. chicken stock
3 T. butter
4 leeks, white part only, thoroughly cleaned and sliced into thin rounds
1 small yellow onion, peeled and diced
2 lbs. (about 4 large) russet potatoes, peeled and thinly sliced
3 C. water
1 C. heavy cream
white pepper in a mill
lemon-scented olive oil
1 T. fresh lemon zest, minced or grated
1 T. fresh snipped chives or minced Italian parsley
Crack the crab shells and pick out the meat, being careful to leave the legs intact. Put the body meat in a bowl, set the leg meat on top, cover, and chill until ready to serve. Save the shells.
Pour the chicken broth or stock into a medium soup pot, add 3 cups of water and the crab shells. Bring to a boil over high heat, reduce the heat to low, and simmer for 20 minutes. Strain the liquid and discard the shells.
In a large heavy pot, melt the butter until it is foamy, add the leeks, and sauté over medium-low heat until they are wilted. Add the onion, and sauté until soft and fragrant, about 12 minutes. Add the potatoes, sauté 2 minutes, pour in the crab shell stock, bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 to 20 minutes.
Using an immersion blender, thoroughly purée the soup. (Alternately, pass through a food mill or purée it in a blender). Strain through a sieve and refrigerate until thoroughly chilled, at least two hours.
Remove from the refrigerator, add the cream, taste, and season with salt and white pepper. Fold in the body meat of the crab and ladle into chilled soup plates. Set one or two crab legs on top of each serving of soup, and drizzle with a little of the olive oil. Sprinkle with lemon zest and chives, and serve immediately.
Serves 4 – 6.