Curried Crab Soup
Butternut-squash & Crab ~ Super Soups
This super vegetable combines with a hint of curry and the delicate flavor of crab making for a decadent first course to your meal.
Creamy, smooth, with wonderful flavor!
Impress your guests with this silky soup.
2 onions (1 lb. total), peeled and chopped
1 c. chopped celery
2 Tbs. butter or margarine
1/4 c. tomato paste
3 Tbs. curry powder
2 lb. butternut squash, peeled and cut into 1-inch chunks
2 Granny Smith apples (1 lb. total), peeled and coarsely chopped
6 c. fat-skimmed chicken broth
2 Tbs. minced fresh ginger
2 whole cloves
1/2 tsp. cracked pepper
1/2 c. dry sherry
1/2 lb. shelled cooked crab
Thinly sliced red bell pepper (optional)
Sea salt to taste
# 1 In a 5- to 6- quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes.
Add tomato paste and curry powder, and stir 1 minute longer.
# 2 Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves and pepper.
Stirring often, bring to a boil; cover, reduce heat and simmer, stirring occasionally, until squash mashes easily, 30 to 40 minutes.
# 3 Remove and discard bay leaf and cloves.
In a blender or food processor, whirl squash mixture, a portion at a time, until smooth.
# 4 Pour purée through a fine strainer back into pan.
Add sherry and stir over medium heat until just steaming, about 2 minutes.
# 5 Meanwhile, remove any bits of shell from crab.
# 6 Ladle soup into wide bowls.
Mound equal portions of crab in the center of each bowl.
Garnish the butternut-squash soup with bell pepper, if desired.
Add your sea salt to taste.
Your efforts in preparing this soup will prove to be well worth your time.
Natures Super Store
More Soup ~ Please
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