 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A quick soup from Bon Appetit 30-Minute Main Courses. It reminds me of a Manhattan Clam Chowder and you can substitute clams for the crab if you like. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 carrot, peeled and chopped |
16 ounces italian plum tomatoes |
2 cups chicken broth |
1 cup water |
1 cup clam juice |
1/2 cup dry white wine |
1 large potato, 1/2-inch cubes |
2 teaspoons worcestershire sauce |
1 1/2 teaspoons old bay seasoning |
1 cup frozen peas |
12 ounces lump crabmeat |
2 tablespoons fresh parsley, chopped |
1/2 teaspoon tabasco sauce |
Directions:
1. Heat oil in heavy large saucepan over medium heat.
2. Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
3. Add tomatoes with their liquid; break up tomatoes.
4. Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
5. Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
6. Add peas to soup and simmer 2 minutes.
7. Add crabmeat, parsley and hot pepper sauce.
8. Simmer until crabmeat is heated through, about 1 minute.
9. Season with salt and pepper and serve.
|
|