Fontina-Vegetable Crab Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Cayenne pepper adds a hint of heat to rich, creamy soup loaded with vegetables and crab. Serve it as a first course or as a meal by itself.Charlene Chambers, Ormond Beach, Florida Ingredients:
1-1/2 cups frozen corn, thawed |
1 large onion, chopped |
1 cup roasted sweet red peppers, drained and chopped |
1 celery rib, chopped |
1 tablespoon canola oil |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) chicken broth |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1/4 cup king arthur unbleached all-purpose flour |
3/4 cup heavy whipping cream |
4 ounces fontina cheese, cut into 1/4-inch cubes |
1/2 cup canned lump crabmeat |
Directions:
1. Pat corn dry; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once.
2. Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
3. Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab. Yield: 5 servings.
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