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Roasted Red Pepper Crab Soup

Roasted Red Pepper Crab Soup


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5 from 5 reviews

  • Author: Christine Arel
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This rich fall soup is bright red with roasted red peppers and buttery with king crab. Serve piping hot over your favorite grain and enjoy.


Ingredients

Units Scale
  • 2 lbs frozen king or snow crab legs, washed and cut into 3” pieces
  • 2 tbsp avocado oil
  • 6 cloves garlic, minced
  • 2 large shallots, chopped
  • 2 stalks celery, trimmed & chopped
  • 2 tsp dried oregano
  • 1 cup dry sherry
  • 6 cups chicken stock
  • 2 jarred roasted red peppers, drained
  • 2 tbsp tomato paste
  • 3/4 tsp smoked paprika
  • 1/4 tsp ground nutmeg (adjust to taste)
  • 1/4 tsp ground cinnamon (adjust to taste)
  • 2 bay leaves
  • Cracked black pepper, to taste (start with 1/2 tsp and adjust as needed)
  • Sea salt, to taste
  • 1 tbsp fresh thyme, finely chopped

Instructions

Preparation:

  • Before you start, ensure all your ingredients are ready.
  • Wash and cut the crab legs.

Sauté Base Ingredients:

  • Heat avocado oil in a Dutch oven or large pot over medium heat.
  • Add garlic, shallots, celery, and oregano.
  • Stir frequently until shallots are translucent (~2 minutes).

Cook the Crab:

  • Add crab pieces and 1 cup chicken stock to the pot.
  • Cook for 3-4 minutes or until crab shells turn bright red.
  • Transfer crab to a separate dish and set aside.

Prepare the Pepper Puree:

  • In a blender, combine roasted red peppers and tomato paste.
  • Add ¼ cup cooking liquid from the pot to assist blending.
  • Blend until smooth.

Combine Soup Base:

  • Return the pot to heat and add the remaining 5 cups of chicken stock and the sherry.
  • Stir in the pepper puree.
  • Season with smoked paprika, initial pinches of nutmeg and cinnamon, and add bay leaves.
  • Mix well.

Season:

  • Begin seasoning with ½ tsp cracked black pepper, adjusting to preference.
  • Add sea salt to taste.

Simmer:

  • Cover the pot and reduce heat.
  • Allow soup to simmer for 20 minutes.

Final Touches:

  • Remove and discard bay leaves.
  • Stir in finely chopped fresh thyme.

Serve:

  • Ladle soup into bowls.
  • Serve crab on a separate dish, allowing each person to add their preferred amount to their soup.
  • Optional: Add grains or leafy greens for added nutrition and texture.

Notes

This soup leans on the brothy side. To make it a fuller meal, consider adding a cooked whole grain like brown rice or barley to each bowl before ladling in the soup. Additionally, stirring in a leafy green (like spinach or kale) towards the end of the cooking process can enhance the soup’s nutritional profile.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 250
  • Sugar: 6g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 6.3g
  • Trans Fat: 0mg
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 60mg
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