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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Simple soup made when I was craving some of my favorite flavors. I simply love soup and make it as often as I can. This was made with what was kicking around in the pantry and veggie bin. Ingredients:
1 generous swirl of olive oil around the bottom of the stock pot |
3 slices thick cut butcher's bacon |
2 large yellow onions, chopped |
3 cloves of garlic, rough chop |
3 stalks of celery chopped |
3 carrots chopped |
6 yukon gold potatoes peeled and cubed (not tiny, you want to taste the potato later) |
1 bay leaf |
1/2 teaspoon of pepper, your choice (i like cayenne in this) |
4 cups of chicken broth |
2 teaspoons of lobster base (i know, who has that in their pantry ) |
1 cups of water |
1 can of diced tomatoes and green chilies (i buy these by the case) |
1 10 oz. can of refrigerated crab meat (don't get the expensive stuff) |
1/8 cup of dry cocktail sherry |
1/2 cup of heavy cream |
Directions:
1. Sweat the bacon in the oil, to release the bacon fat and keep it from sticking to the bottom of the pot.
2. Cook until nearly crisp, cooked but not burnt.
3. Dump in chopped veggies, carrots, onions, potatoes, celery, garlic.
4. Stir and coat with bacon fat and cook a few minutes to soften and season veggies.
5. Add bay leaf, pepper, broth, water, lobster soup base, and tomatoes.
6. Turn heat to low and simmer for at least 45 minutes.
7. Add crab, sherry and cream stir gently and heat five to ten minutes on very low heat and serve.
8. Best with a crusty bread and a bottle of wine.
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