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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From the NY Times. I tried it tonight, wonderful stuff! The herbs can be tied in a cheese cloth, making it easier to remove them later. Ingredients:
2 large lemons |
1 medium onion, peeled,chopped |
3 tablespoons butter |
2 cloves garlic, minced |
4 cups canned peeled italian tomatoes, seeded and chopped,with juice |
4 cups fish stock |
1 bay leaf |
1 sprig parsley |
1 sprig marjoram |
1 tablespoon chopped mint, more if you like |
1 tablespoon chopped tarragon |
1 lb lump crabmeat |
salt |
cayenne pepper |
Directions:
1. Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside.
2. Juice the peeled lemon.
3. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
4. Melt the butter in a deep, large skillet or Dutch oven over medium heat and saute onion and garlic until soft, about 4 minutes.
5. Add the tomatoes with their juice and the stock and turn the heat up to medium-high.
6. When the mixture boils, turn the heat down to a simmer.
7. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice.
8. Simmer, partly covered, for 30 to 45 minutes.
9. Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes.
10. Add the salt, cayenne and more lemon juice, if needed.
11. Discard the bay leaf and parsley and marjoram sprigs.
12. Add another tablespoon of fresh mint at the last minute.
13. After you spoon the soup into bowls, top each serving with a lemon slice.
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