AWESOME CRAB SOUP
Creamy crab soup at its best. I can honestly say that this is perfect.
Provided by Yvette Martell
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.
- Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.
- Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 25.5 g, Cholesterol 127 mg, Fat 33.6 g, Fiber 2.2 g, Protein 17.4 g, SaturatedFat 19.7 g, Sodium 1466.4 mg, Sugar 6.3 g
CRAB SOUP
This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.
Provided by Jennifer Segal
Categories Soups
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
- Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
- Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
- Note: Lemon is really only necessary if not using the sherry.
Nutrition Facts : Calories 475, Fat 37 g, Carbohydrate 17 g, Protein 18 g, SaturatedFat 23 g, Sugar 11 g, Fiber 0 g, Sodium 580 mg, Cholesterol 167 mg
PUMPKIN & CRAB SOUP
Provided by luckytrim
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a skillet and add the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil or dill. Stir for a minute. Pour in the chicken stock and add pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a blender in batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5 minutes. Add cream and stir. Serve with freshly ground pepper to taste. cook's notes you can substitute fresh pumpkin for the canned. Use a 3 lb pumpkin in place of 24 oz canned. Cut it up in pieces leaving the skin on and bake on a cookie sheet in the oven for 45 minutes at 350 degrees F. Remove the flesh from the skin.
Nutrition Facts :
GINGERED PUMPKIN BISQUE
Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.
Nutrition Facts :
CREAMY PUMPKIN AND CRAB SOUP
Steps:
- Boil pumpkin cubes until fully tender. Drain but keep one cup of water aside. In a blender, puree garlic, basil, habanero pepper (optional), cream and soup. And pumpkin and puree. Empty into a soup pot, add crab and sqeeze lemon through a sieve over crab. Simmer on low heat for about 10 minutes cover to avoid splashing. Add Old Bay,coriander, black and red pepper to taste and salt to taste. Simmer for an additional 10 minutes. Serve hot and garnish with parsley.
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