Louisiana Cushaw Squash Soup With Lump Crabmeat

Louisiana Cushaw Squash Soup With Lump Crabmeat

Serves 6. Recipe is from chef Jaime Hernandez, formerly of Juban’s, 3739 Perkins Road, Baton Rouge.

2 lbs. cushaw squash, cleaned, seeded and medium diced

2 tbls. shallot, minced

1 tbl. garlic, minced

1 tbl. olive oil

1 quart chicken or seafood stock

2 stalks lemongrass

1 bay leaf

1 tbl. smoked sea salt

Pinch white pepper

1 tsp. ancho chili powder

1 tsp. ground coriander

1 cup heavy cream

Sautéed Crab Meat

1. In a medium sauce pot on medium heat, sauté shallot and garlic in olive oil until tender. Add cushaw and next 6 ingredients. Bring to a low boil and then turn to a simmer, cook for 30 minutes.

2. Remove lemongrass stalks and bay leaf. Let soup cool, then blend soup in food processor until smooth.

3. Place soup back into pot and stir in heavy cream. Cook on low fire for 15 minutes and taste for seasoning. Add sautéed crab meat to soup as garnish.

Sautéed Crab Meat

1 tbl. butter, unsalted

1 tbl. scallions, minced

1 lb. lump crab meat, fresh and picked of shells

Pinch sea salt

1 tsp. sesame oil

2 tbls. cilantro, fresh and minced

Place butter in medium fry pan on medium heat. Add scallion and cook for one minute, add crab meat, salt, sesame oil and cilantro. Cook by folding together with spatula until warmed.