Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Curried Crab Soup
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3 tablespoons butter |
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2 tomatoes, chopped |
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½ cup chopped onion |
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¼ cup chopped celery |
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¼ cup minced fresh parsley |
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2 tablespoons minced green bell pepper |
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1 clove garlic, minced |
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1 bay leaf |
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½ teaspoon dried basil |
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¼ teaspoon dried tarragon |
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1-cup chicken broth |
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1 cup half and half |
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1-cup lump crabmeat, drained and broken up |
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¼ cup dry white wine |
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¼ teaspoon fresh lemon juice |
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1/8 teaspoon dried thyme leaves |
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1-teaspoon curry powder |
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½ teaspoon ground black pepper |
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¼ teaspoon coarse salt |
Melt the butter in a large pot (at least 3 quarts) over medium heat. Add the tomatoes, onion, celery, parsley, green pepper, garlic, bay leaf, basil, and tarragon. Cover and cook for 10 minutes. Add the chicken broth; cover, and cook over medium-low heat for 30 minutes. Remove from the heat, discard the bay leaf; and cool for 10 minutes.
Transfer the soup to a food processor or blender and process (in one or two batches) until smooth. Return the soup to the pot. Add the half and half, crabmeat, wine, lemon juice, and thyme and blend well. Cook over medium heat until warm. Add the curry, pepper, and salt and blend well. Ladle into four bowls and serve.
NOTE: This is from my new ULTIMATE LOW CARB DIET COOKBOOK. If you are counting carbs, it has 9 grams. If you are counting fat, it has 15 grams and 230 calories.
The soup has a wonderful flavor. I only used one-half teaspoon of curry, as that is our preference. I bought Philips Crab, which is found in a refrigerated case in Publix near the seafood. It is cold, fresh, and hand picked. It comes in 8-ounce containers (which was perfect for this recipe) and is a little more expensive but worth it!