Yield: 6 Servings

Ingredients:

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
  
  Garnish:
• 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

Method:
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