Feeling Crabby
Mar. 22nd, 2010 06:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchI think this will be my final soup of the season. Spring is here, and interesting things are starting to pop up in the supermarket.
This is a "do it yourself" soup, in that you will really have to flavor it up to your own specific tastes. The basic soup is pretty bland so be prepared to add your own favorite flavor profiles (I added vinegar for a bit of sour and Worcester sauce for umami). A dash of hot sauce and maybe some Old Bay seasoning would also work. Don't be afraid to play with it.
Crab Corn Bisque
Ingredients
Cooking spray
1 cup chopped leeks
3 cups peeled red potatoes, diced
3 cups evaporated skim milk
1 cup low sodium chicken stock
1 pound lump crab meat (drained, if you're used canned)
1 pound bag of frozen corn, thawed
3 tablespoons sherry vinegar
1 tablespoon Worcester sauce
Salt and pepper to taste
Directions
Coat the bottom of a dutch oven with the cooking spray, place over medium high heat until hot. Add the leeks and saute until tender. Add the potatoes, milk, and chicken stock and bring to a boil. Reduce heat and let simmer for 20 minutes.
Take off heat to let cool for a bit. Transfer to blender or food processor and process until smooth (or do what I did use and use an immersion blender - really you have to get one of these things - it's the electric guitar of kitchen gadgets).
Put soup back on medium heat and add crab, corn, and your choice of flavor enhancers (in this case, vinegar, sauce, salt and pepper) and heat for an additional 5-10 minutes. Serve.
This is a "do it yourself" soup, in that you will really have to flavor it up to your own specific tastes. The basic soup is pretty bland so be prepared to add your own favorite flavor profiles (I added vinegar for a bit of sour and Worcester sauce for umami). A dash of hot sauce and maybe some Old Bay seasoning would also work. Don't be afraid to play with it.
Crab Corn Bisque
Ingredients
Cooking spray
1 cup chopped leeks
3 cups peeled red potatoes, diced
3 cups evaporated skim milk
1 cup low sodium chicken stock
1 pound lump crab meat (drained, if you're used canned)
1 pound bag of frozen corn, thawed
3 tablespoons sherry vinegar
1 tablespoon Worcester sauce
Salt and pepper to taste
Directions
Coat the bottom of a dutch oven with the cooking spray, place over medium high heat until hot. Add the leeks and saute until tender. Add the potatoes, milk, and chicken stock and bring to a boil. Reduce heat and let simmer for 20 minutes.
Take off heat to let cool for a bit. Transfer to blender or food processor and process until smooth (or do what I did use and use an immersion blender - really you have to get one of these things - it's the electric guitar of kitchen gadgets).
Put soup back on medium heat and add crab, corn, and your choice of flavor enhancers (in this case, vinegar, sauce, salt and pepper) and heat for an additional 5-10 minutes. Serve.
