Name: Roasted Red Pepper Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs (907 g) frozen king or snow crab legs; 2 tbsp avocado oil; 6 cloves garlic; 2 large shallots; 2 stalks celery; 2 tsp dried oregano; 1 cups (237 ml) dry sherry; 6 cups (1420 ml) chicken stock; 2 jarred roasted red peppers; 2 tbsp tomato paste; 0.75 tsp smoked paprika; 0.25 tsp ground nutmeg; 0.25 tsp ground cinnamon; 2 bay leaves; Cracked black pepper; Sea salt; 1 tbsp fresh thyme

Description

Rich and vibrant, this fall soup bursts with roasted red peppers and sweet crab. Serve hot over your favorite grain.

Ingredients

Units Scale

2 lbs (907 g) frozen king or snow crab legs
2 tbsp avocado oil
6 cloves garlic
2 large shallots
2 stalks celery
2 tsp dried oregano
1 cups (237 ml) dry sherry
6 cups (1420 ml) chicken stock
2 jarred roasted red peppers
2 tbsp tomato paste
0.75 tsp smoked paprika
0.25 tsp ground nutmeg
0.25 tsp ground cinnamon
2 bay leaves
Cracked black pepper
Sea salt
1 tbsp fresh thyme

Instructions

Preparation:
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:
Season 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

For a richer flavor, use fresh roasted red peppers instead of jarred.
To make this soup vegetarian, substitute the crab with hearts of palm or artichoke hearts.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5
Sodium: 700
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 12
Trans Fat: 0mg
Carbohydrates: 20
Fiber: 4
Protein: 30
Cholesterol: 150