the wave presents paganini's pantry

Tune into Dan Deely every Friday morning in the 7:00 hour for "Paganini's Pantry"!
Culinary Expert Stefanie Paganini will join Dan and share a featured recipe of the week!

 

Stefanie has co-hosted a monthly cooking show on Time Warner Cable's NEON channel entitled "Dinner and Drinks". She has appeared on local television programs including, Studio 3, Channel 3 Noon News, and Fox 8 News in the Morning, and Live on Lakeside. Stefanie was a contestant on Season two of the Food Network's Sweet Genius. She was a regular guest on Channel 3's Good Company and was a frequent guest co-host. She is an avid world traveler and is fluent in Italian.

 

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. Posted in Paganini's Pantry

Serves 8

3 Tbsp. extra virgin olive oil
1 cup leek, thinly sliced
1 tsp. fresh tarragon
1/3 cup dry white wine
4 cups vegetable stock
1 1/2 lb. fresh spring peas
1/2 cup cooked white rice
Salt, to taste
1/2 cup watercress, chopped
1/2 cup heavy cream
1 lemon, juice only
8 slices of toasted crostini
1 cup crab meat canned, cooked

 

To make the crème fraiche, stir lemon juice into heavy cream and stir to combine well.  Salt to taste, refrigerate until ready to use.

Heat the olive oil in a large saucepan. Add the leek and tarragon and cook over moderately low heat until the leeks are softened, about 5 minutes. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes. Add the stock and cooked rice and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes. Stir in the watercress.

Working in batches, puree the soup in a blender. Strain the soup through a coarse sieve over another medium saucepan. Season the soup with salt and keep warm until service.

Ladle the soup into small bowls. Swirl in the crème fraiche and serve topped with crab and crostini.

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