Creamy Tomato Soup Wlump Of Crab Drizzled With Truffle Oil Recipes

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

CREAMY TOMATO CRAB SOUP

Steps:

• In a medium-size saucepan, melt butter over medium heat.
• Saute onion and garlic until tender.
• Stir in flour, salt, and pepper; continue stirring and cooking until bubbly.
• Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce.
• Bring mixture to a boil, stirring constantly.
• Add in the crab; stir until heated through.
• Season to taste with salt and pepper if needed.
• Ladle soup into individual serving bowls.
• Add a dollop of sour cream and sprinkle with chopped fresh parsley.

CREAMY TOMATO SOUP W/LUMP OF CRAB DRIZZLED WITH TRUFFLE OIL

Steps:

• Have large soup pot brought to medium-high heat, then add 4 tablepoons of butter (add a little bit of olive oil so butter will not burn), chopped celantro, chopped roasted peppers, and basil and saute for about a min and a half. After sauteing celantro, peppers, and basil add Rice flour and baking powder until thoroughly cooked, no lumps... Once rue is set, add tomatoes, water, red wine, 1/2 cup of evaporated milk, salt, black pepper, agave nectar, paprika and mix and bring to a boil. while waiting for tomatoes to come to a boil, take the 6 cloves or garlic, out of their peel and place in a bowl dish with a litte of white truffle oil barely covering and roast till lightly browned. Once tomatoes are to a boil, let them cool, also your roasted garlic should be done and place them out to cool as well. After a few minutes of cool down, put all contents in a food processor or blender until all contents are pureed, also while pureeing you can add the rest of the evaporated milk. Put contents back into the soup pot and reduce until soup is thickened and excess water has evaporated. While waiting for soup to reduce, take a small skillet and on medium heat, add 1/2 tablespoon of butter and minced garlic soaked in white truffle oil and saute for 30 secs, then add 40 oz of crab meat and saute for about 1 min. (the rest 40oz could be used for seconds) Once all complete, add crab meat in a serving bowl (moderate amount), pour soup until crab meat is fully covered, then drizzle white truffle oil on top and a few leaves of celantro.

CRAB & TOMATO SOUP

Steps:

• Saute onion and bell pepper till soft.
• Add crab meat, milks and soup.
• I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
• Sometimes I add corn- frozen.
• I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes.
• Can be made thicker and served over rice- also good with shrimp.
• Do not boil- the milks will separate and it will be ruined! SIMMER ONLY!
• Good on a cold day!

CREAMY CLAM, CRAB, AND VEGETABLE SOUP

Steps:

• Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

CHILLED CREAM OF CORN SOUP WITH WHITE TRUFFLE OIL

Steps:

• Cut corn kernels from cobs. Melt butter in heavy large pot over medium heat. Add shallots; sauté until tender, about 3 minutes. Add corn kernels, 6 cups water and wine. Bring mixture to boil. Reduce heat; simmer 2 minutes. Cool 10 minutes.
• Working in batches, puree soup in blender until smooth. Strain through fine sieve into large bowl. Cool. Add half and half. Season with salt and pepper. Chill until cold, at least 4 hours. (Can be made 2 days ahead. Keep chilled.)
• Ladle soup into bowls. Sprinkle with chives. Drizzle truffle oil over, if desired.
• *Available at Italian markets, specialty foods stores and some supermarkets.

TOMATO CRAB SOUP

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in butter for 3 minutes. Stir in tomatoes; cook 2-3 minutes longer or until onion is tender. , Whisk in the flour, pepper and salt until blended. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab and basil. Gradually stir in milk; heat through.