Fontina Vegetable Crab Soup Recipes

FONTINA-VEGETABLE CRAB SOUP

Steps:

• Pat corn dry; transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once., Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab.

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI

Steps:

• Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• Crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
• To serve, ladle the soup into bowls and garnish with the cheese crostini.
• Cook's Note: The cooked vegetable mixture can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

MARYLAND CRAB SOUP

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.