Yield: 4 Servings
This heartwarming soup is perfect for a simple dinner with your loved ones! You can enjoy this in less than an hour!
Ingredients:
SOUP:
4 medium ears of fresh corn
2 tbsp olive oil
2 cloves garlic, crushed
1 (14 1/2-oz) can of diced tomatoes, undrained
2 bay leaves
Black pepper, freshly ground
2 tbsp fresh parsley, minced
2 tsp peppercorns
2 lbs. Red King crab, legs and claws, meat separated from the shells, all bits of shell and cartilage removed, shells reserved
4 sprigs of fresh parsley
1 roasted red bell pepper, coarsely chopped
2 to 4 tbsp lemon juice, fresh squeezed, to taste
2 quarts water
1 c shallots, chopped
2 tbsp tomato paste
2 stalks of celery, coarsely chopped
2 tsp fresh thyme, minced, divided
3/4 tsp salt, or to taste
1 onion, coarsely chopped
4 sprigs of fresh thyme
1/3 c dry sherry
Salt, to taste
Directions:
Place a large pot on the stove, then add the crab shells and the rest of the ingredients for the stock. Stir everything until well blended. Turn the heat to high and let the mixture boil.
Bring the heat down to low, then simmer the mixture for an hour. Strain the stock.
Scrape the kernels and put them into a large bowl.
Place a pot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the shallots, then sauté for a few minutes until soft. Add 1 1/2 tsp of thyme and tomato paste. Stir and cook for about 3 minutes to remove the raw taste of the paste.
Stir in the dry sherry until well incorporated. Deglaze the pot by scraping the bottom to get the browned bits.
Stir in the crab stock and water until well incorporated. Simmer everything for about 10 minutes.
Puree the soup with an immersion blender. Season with salt and pepper to taste, then simmer for another 4 minutes. Stir in the rest of the ingredients.
Serve hot. Enjoy!
Ingredients
- SOUP:
- 4 medium ears of fresh corn
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 (14 1/2-oz) can of diced tomatoes, undrained
- 2 bay leaves
- Black pepper, freshly ground
- 2 tbsp fresh parsley, minced
- 2 tsp peppercorns
- 2 lbs. Red King crab, legs and claws, meat separated from the shells, all bits of shell and cartilage removed, shells reserved
- 4 sprigs of fresh parsley
- 1 roasted red bell pepper, coarsely chopped
- 2 to 4 tbsp lemon juice, fresh squeezed, to taste
- 2 quarts water
- 1 c shallots, chopped
- 2 tbsp tomato paste
- 2 stalks of celery, coarsely chopped
- 2 tsp fresh thyme, minced, divided
- 3/4 tsp salt, or to taste
- 1 onion, coarsely chopped
- 4 sprigs of fresh thyme
- 1/3 c dry sherry
- Salt, to taste
Instructions
Place a large pot on the stove, then add the crab shells and the rest of the ingredients for the stock. Stir everything until well blended. Turn the heat to high and let the mixture boil.
Bring the heat down to low, then simmer the mixture for an hour. Strain the stock.
Scrape the kernels and put them into a large bowl.
Place a pot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the shallots, then sauté for a few minutes until soft. Add 1 1/2 tsp of thyme and tomato paste. Stir and cook for about 3 minutes to remove the raw taste of the paste.
Stir in the dry sherry until well incorporated. Deglaze the pot by scraping the bottom to get the browned bits.
Stir in the crab stock and water until well incorporated. Simmer everything for about 10 minutes.
Puree the soup with an immersion blender. Season with salt and pepper to taste, then simmer for another 4 minutes. Stir in the rest of the ingredients.
Serve hot. Enjoy!
