Oct 16, 2020

Creamy Crab Soup

 Creamy crab soup loaded with chopped vegetables and lots of crab meat. 

Creamy Crab Soup




This crab soup is a combination of elegance and comfort in a bowl. Plus, even though this soup is creamy, it is actually fairly light. There is only a half cup of cream in the six cups of liquid. Instead, the soup is also thickened with some dissolved cornstarch or arrowroot. 

This month, the Fish Friday group is making comfort food dishes with seafood. I already have a salmon noodle casserole, crab mac and cheese, and crab fettuccini, so this time, I thought I'd share a creamy crab soup with you. 

Besides, it's delicious... and easy. Yes, the ingredient list is kind of long, but it all comes together to create this nutritious and warming soup. 

Creamy Crab Soup with vegetables



Ingredients in this crab soup:


For the chopped vegetables, you will need carrots, celery, onions, red bell peppers, garlic, and jalapeño. 

To season this soup, you will need salt, pepper, a bay leaf, and herbes de Provence, (affiliate link) which is typically a mixture of fennel seeds as well as dried rosemary, thyme, marjoram, summer savory, tarragon, basil, chervil, and mint. The mixture adds a certain "something something" to dishes that I love. 

For the broth, you can use just water, chicken stock, or a seafood stock. I used water along with a shrimp base, which is like a bouillon, to add a little flavor. If you have some shrimp shells in your freezer, you can also make your own shrimp stock

You will also need some milk and cream. 

And, of course, you'll need a pound of lump crab meat. If you can get fresh crab, definitely use it. I also love the lump crab meat sold in the refrigerated section of Costco or Ralph's/Kroger. 

Finally, finish the soup with two tablespoons of Cognac. 


Crab Soup with carrots, celery, onions, garlic, and jalapeño




This soup only takes about 30 minutes from start to finish, once you've chopped all of the vegetables. You can chop the vegetables a day ahead and then cook this soup just before serving. 

How to make crab soup:


First, sauté the vegetables in butter and olive oil for about five minutes. 

Next, add the salt, pepper, and herbes de Provence and bay leaf and cook for one minute. 

After that, add the water or stock, the cornstarch mixture and bring the mixture to a boil. Once the mixture is boiling, reduce the heat and simmer everything for 10 minutes. 

Finally, stir in the milk and cream and simmer an additional five minutes, and then add the crab and cognac and simmer for another five minutes. Serve. 

Bowls of Creamy Crab Soup with carrots, celery, onions, garlic, and jalapeño




This month, the Fish Friday Foodies are posting comfort food seafood recipes. Our host is Palatable Pastime

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Lightened up Creamy Crab Soup with carrots, celery, onions, garlic, and jalapeño


Creamy Crab Soup

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Creamy Crab Soup
Yield: 8 servings
Author: Karen Kerr
Creamy crab soup loaded with chopped vegetables and lots of crab meat.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped red bell pepper
  • 3 large garlic cloves, minced
  • 1 large jalapeño, seeded and chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon herbes de Provence
  • 1 bay leaf
  • 4 cups water, chicken stock, or seafood stock
  • 1/4 cup cornstarch dissolved in 1/4 cup water
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 pound lump crab meat
  • 2 tablespoons Cognac

Instructions

  1. In a Dutch oven, melt the butter and olive oil, add the chopped carrots, celery, onions, bell peppers, garlic, and jalapeño to the pan and sauté for five minutes. 
  2. Add the salt, pepper, herbes de Provence, and bay leaf. Cook for one minute. 
  3. Add the water or broth and the cornstarch mixture and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, stirring often. 
  4. Add the milk and cream and cook for five minutes. Add the crab and Cognac and cook for five more minutes. 
  5. Serve. 

Calories

245.42

Fat (grams)

11.79

Sat. Fat (grams)

5.86

Carbs (grams)

15.65

Fiber (grams)

1.62

Net carbs

14.03

Sugar (grams)

6.98

Protein (grams)

17.62

Sodium (milligrams)

504.64

Cholesterol (grams)

93.49
soup, crab, comfort food
Soup, seafood
American
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Created using The Recipes Generator






Recipe adapted from Cooking Light 2003. 


5 comments:

  1. That soup is screaming to me. It looks so good Karen, I'm going to have to put it on the menu very soon.

    ReplyDelete
  2. What a lovely, creamy, delicious meal! This sounds SO perfect for the cooler weather!!

    ReplyDelete
  3. I love crabs and this soup looks super delicious.

    ReplyDelete

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