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.
