Savannah-Style Crab Soup

The richness of this soup is deceiving—lightened ingredients without sacrificing flavor. The key is the roux. But remember, the key to mastering a roux is to never leave it unsupervised. If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools. Serve it with some warm biscuits.

(Make 9 serves)

Healthy Recipes Amount per serving (1 cup): 151 Calories, 13 g. Protein, 13.3 g. Carbohydrates, 1.8 g. Dietary Fiber, 5 g. Fat (2.6 g sat , 1.4 g mono ), 46 mg. Cholesterol, 835 mg. Sodium, 112 mg. Calcium.

Ingredients:

• 1/2 cup of all-purpose flour
• 1 Tbsp. of butter
• Cooking spray
• 2 cups of chopped carrot
• 1 cup of chopped celery
• 1 cup of chopped onion
• 1/4 cup of chopped red bell pepper
• 1/4 cup of chopped green bell pepper
• 1 garlic clove, minced
• 1 Tbsp. of Old Bay seasoning
• 1/4 tsp. of salt
• 1/4 tsp. of black pepper
• 1/4 tsp. of dried thyme
• 1 bay leaf
• 4 cups of clam juice
• 1 1/2 cups of whole milk
• 1/2 cup of half-and-half
• 1 lb. of lump crabmeat, shell pieces removed
• 1/3 cup of dry sherry

Preparation:

• Place flour in 9” cast-iron skillet, cook over medium heat about 15 min or until brown, stirring constantly with a whisk. Remove from heat. Set aside
• Melt butter in Dutch oven coated with cooking spray over medium-high heat. Add carrot, celery, onion, bell pepper and garlic, sauté until vegetables are tender (about 5 min).
• Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf, cook about 1 min.
• Sprinkle browned flour over vegetable mixture, and cook about 1 min, stirring frequently.
• Stir in clam juice, and bring mixture to a boil. Reduce heat to low, and simmer until mixture is slightly thick (about 10 min), stirring frequently.
• Stir in milk and half-and-half, cook about 4 min. Stir in crabmeat and sherry, cook until soup is thoroughly heated (about 5 min). Discard bay leaf before serving.

Recipe from CookingLight.com

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