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Chilis & Soups
Craving a warm soup to keep you warm during those chilly nights? With crab, peppers, and artichokes, Crabby Frank's Crab and Artichoke Soup is the most delicious soup you'll make.
Thank you Bob from Missouri for sharing!
Submitted by Bob Hollenbeck
2 TBSP finely minced green onions
1.5 TBSP Fine chopped Anaheim (you can use Green or Red Bell Pepper if you don't want spice)
1 small fresh or dried tabasco or equal, left whole
3 Cloves fresh garlic
2 TBSP butter
1 TBSP flour
1 Tsp seasoned salt
1/8 tsp white pepper
1 tsp tarragon, dill, marjoram
1/8 tsp celery seed
Pinch of cayenne pepper
1 Cup chicken broth
1.5 TBSP lemon juice
2 Cups milk
1 can lump or shred white crab meat
6 oz jar of marinated artichoke hearts
Sauté 2 TBSP finely minced green onions, peppers, 3 cloves fresh garlic in 2 TBSP of butter.
Stir in 1 TBSP flour, seasoned with 1/8 tsp.white pepper, 1 tsp. seasoned salt, 1 tsp each, finely minced (dry is fine) tarragon, dill, and marjoram, 1/8 tsp. of celery seed.
Cook until smooth and bubbly (you've just made a roux).
Remove from heat and gradually add 1 cup of chicken broth, 1TBSP fresh lemon juice and 2 cups of milk while stirring. Reheat.
Simmer for about one minute with the whole tabasco pepper (if you like extra spicy).
Stir in 1 can of lump or shredded white crabmeat. Add a 6 oz jar of marinated, chunky chopped artichoke hearts, with marinade. Heat to serving temperature but do not boil.
Remove whole pepper and serve with pinch of cayenne pepper and green onion tops cut on soup. Bon appetit!