No one will ever believe that this rich soup does not contain cups and cups of cream. I came upon this recipe by accident; trying to make squash soup but turning into a mild, frothy puree. Mike had the idea to add the lump crab, which he said reminded him of a soup he ate in New Orleans. Oysters would also go well in this soup.1/2 lb lump crab meat
2-3 cups chopped yellow squash
1 tbsp butter
2-3 cups vegetable oil
2 tbsp fresh basil chiffonade
salt and pepper
Heat a soup pot to medium-high, then add butter and squash. Saute 3-4 minutes, seasoning with salt and pepper, then add vegetable broth. Bring to a boil, reduce and cover, cooking about 20 minutes. Let the soup sit for at least 10 minutes, then pour into a blender, adding basil.
Puree until completely smooth and frothy, almost 2 minutes. Pour back into soup pot, bring to low heat and add lump crab. Season with more salt and pepper if necessary.
2 comments:
Yup! The soup's base tastes like oyster soup from Fisherman's Cove/ Harbor Seafood & Oyster Bar (aka Harbor House). Here's the restaurant in Kenner, Louisiana - http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=&ie=UTF8&ll=30.014363,-90.239924&spn=0,359.99687&t=h&z=19&layer=c&cbll=30.014455,-90.239914&panoid=caxk_CLgpyCcBwZgGL7LXQ&cbp=12,246.65622414656866,,0,10.472810584797768
This was my Dad's home-away-from-home and kitchen/bar. Not sure if it's still up after the hurricane but would love to see it again!
I used this tonight to make some awesome soup for the family. I made some modifications based on what we had in the house: I added kale cause a friend brought me some from her buddy's garden and we used chicken stock (which we made using your recipe for crockpot chicken.) It is amazing! I really look forward to some tomorrow for lunch. What I really love about your recipes is that they are simple to make and always so delicious. Thank you so much.
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