A creamy and comforting seafood soup, courtesy of Skyterra
Ingredients
1poundjumbo lump crab meat
2ribscelery- cut on bias
½mediumred onion- diced small
4clovesgarlic- peeled and smashed
¾cupsherry wine
1tablespoonolive oil
1cancoconut milk- full fat
4cupsvegetable stock- or chicken stock low sodium
½whole red bell pepper- diced
1teaspoondry basil
½bunchflat leaf Italian parsley- rough chop
1teaspoondry thyme
Instructions
Begin in a cold heavy bottom stock with olive oil and garlic, turn to medium heat to roast garlic.
Once garlic is golden, add onion, celery, and bell pepper, continue to cook until onion becomes translucent.
Next add your coconut milk, stock, sherry wine and dry herbs and bring to a boil.
Next add crab meat and simmer for 20 minutes, tasting for salt. Adjust seasonings to your preference.
Serve immediately or freeze in quart size portions for use later.
Enjoy!
Spa Index Kitchen Notes
For a rosy, coral-hued bisque, add 1 chopped and de-seeded tomato and a smidge of tomato paste in the vegetable-saute stage, and then proceed with the rest of the recipe as written.
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