Ingredients with Measurements:
- 1 pound lump crab meat
- 1 can diced tomatoes (14.5 ounces)
- 1 can tomato sauce (8 ounces)
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon Old Bay seasoning
- 1 bay leaf
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion, celery, and carrots until they are soft.
2. Add the garlic and sauté for another minute.
3. Add the diced tomatoes, tomato sauce, chicken broth, Old Bay seasoning, and bay leaf to the pot.
4. Bring the soup to a boil and then reduce the heat to low. Simmer for 30 minutes.
5. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until it is smooth.
6. Add the lump crab meat and heavy cream to the pot and stir gently.
7. Simmer the soup for another 10 minutes until the crab meat is heated through.
8. Season the soup with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 12g
Protein: 20g
Substitutions for ingredients:
- Instead of lump crab meat, you can use canned crab meat or imitation crab meat.
- If you don't have Old Bay seasoning, you can use a combination of paprika, celery salt, and black pepper.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use shrimp instead of crab meat for a different flavor.
- Add corn or okra to the soup for a Southern twist.
Tips and tricks:
- Be careful not to overcook the crab meat, as it can become tough and rubbery.
- Use a high-quality chicken broth for the best flavor.
- If you prefer a chunkier soup, skip the blending step.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until it is heated through.
Presentation ideas:
Serve the soup in a large bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Serve the soup with crusty bread or oyster crackers.
Suggested side dishes:
- Caesar salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Old Bay seasoning is a blend of herbs and spices that was first created in Maryland in the 1940s. It is commonly used in seafood dishes, especially crab and shrimp.
Flavor profiles:
The soup has a rich and creamy tomato base with a hint of Old Bay seasoning. The lump crab meat adds a sweet and savory flavor.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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