Souper Bowl Preview part 2 - With Recipe

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She Crab Soup

4 oz. diced white onion
2 oz. diced celery
2 oz. diced carrot
1 minced garlic clove
3 oz. butter (you can substitute olive oil or canola oil)
3 oz. (6 T.) flour
1 qt. crab or seafood stock (cold or room temperature)
1.5 T. paprika
1 T. Old Bay seasoning (you can add more or less depending on your taste)
1/8 t. cayenne pepper (you can add more of less depending on your taste)
1 c. cream
¼ to ½ lb. crab meat (You can use special, backfin, lump or jumbo lump. The first two types of crab meat contain significant amounts of shell, so you will want to pick through it before adding it to the soup. The lump and jumbo lump will cost more, but will have less shell and require a lot less picking.)

Procedure:

Once you have the vegetables diced, heat the butter in a sauce pan over medium heat and sauté the vegetables until they are translucent (about 6 to 8 minutes). Add the flour into the pan and mix together thoroughly and continue to stir for about 5 minutes. This allows the flour to cook and keeps the soup from tasting starchy. Slowly add stock into the sauce pan and stir briskly while you are pouring it in. Add in your spices and mix well. You can taste the soup and adjust seasonings if needed. You can add white or black pepper to taste if desired. Be careful with the salt; some of the other ingredients have a significant salt content, so you will want to taste the final product before adding any in to the mix. Puree the soup in a blender or with a handheld blender. Add the cream and let the soup simmer until it reaches the desired thickness. The soup should coat the back of a spoon when correct. You can add the crab meat to the soup at this time or you can wait until you serve the soup and put the crab on as a garnish. I like to add some of the crab and save a little for a garnish. Eat and enjoy.


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