Bar Chef Vincenzo Marianella of Providence in Los Angeles, CA on
Chef Stuart Brioza

558 Sacramento St.
San Francisco, CA
(415) 434-4100

Caramelized Garlic Soup with Dungeness Crab, Fennel & Chardonnay Vinegar
Chef Stuart Brioza of Rubicon – San Francisco, CA
Adapted by

Yield: 6 Servings


    Caramelized Garlic Soup:
  • 4 Tablespoons grape seed oil
  • 1 bulb garlic, thinly sliced
  • 4 sprigs thyme, tied in a bundle
  • 1 sprig rosemary, tied with the thyme
  • ¼ cup Granny Smith apple, peeled & diced
  • ¼ cup fennel bulb, diced
  • 1 cup red potato, peeled & diced
  • 2 quarts chicken broth
  • 2 ounces butter
  • 2-3 Tablespoons of chardonnay vinegar
  • Salt to taste

  • 2 Tablespoons butter
  • ½ pound picked Dungeness crab
  • 18 thin slices Granny Smith apple
  • ½ cup prosciutto, julienned
  • Salt and freshly ground black pepper to taste
  • Baguette croutons, thinly sliced, slathered with garlic oil, baked
  • Star anise

For Soup:

In a 1-gallon soup pot, combine the grape seed oil, garlic, and herb bundle. Place over very low heat for 20 minutes; stir occasionally. The garlic should be slightly golden brown and should smell cooked, not raw. Add the diced apple, fennel, and potato. Continue to sweat for an additional 5-8 minutes. Season with salt. Add the chicken broth and bring to a boil. Simmer for 15 minutes. Remove the herb bundle and set aside. Place the soup into a blender. Add the butter and blend on high for 1 minute. Squeeze the herb bundle; reserve the liquid and add it to the soup. Add the vinegar and season with salt to taste.

For Garnish:
Place the butter into a non-stick pan over medium heat. Lightly warm the crab, apple slices, and prosciutto. Season with salt and pepper.

To Assemble and Serve:
Separate the sautéed crab into 6 heated bowls. Pour 1¼ cups of soup into each bowl and garnish with croutons and star anise. Serve immediately.

Wine Pairing:
ZD Reserve Chardonnay, 2003

   Published: February 2006