Chesapeake bay crab soup


2 tbsp olive oil
1 medium onion, chopped
1 carrot, peeled, chopped
1 16 oz can italian plum tomatoes 2 cups canned chicken broth
1 cup water
1 cup bottled clam juice
1/2 cup dry white wine
1 lg potato, cut into 1/2″ pieces 2 tsp worcestershire sauce
1 1/2 tsp old bay seasoning
1 cup frozen peas
12 oz lump crabmeat or frozen, thawed, undrained, picked over

2 tbsp chopped fresh parsley
1/2 tsp tabasco sauce
salt and pepper

How to prepare

Heat oil in heavy large saucepan over medium heat. Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes. Add tomatoes with their liquid; break up tomatoes. Add chicken broth, water, clam juice, wine, potato, worcestershire sauce and old bay seasoning. Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes. (can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.) Add peas to soup and simmer 2 minutes. Add crabmeat, parsley and hot pepper sauce. Simmer until crab meat is heated through, about 1 minute. Season with salt and pepper and serve. Notes: if you can get fresh maryland lump crabmeat, do so-this soup is worth it. 4 servings

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