Roasted Red Pepper Crab Soup Recipe

INGREDIENTS:

• 2 lbs frozen king or snow crab legs, washed and cut into 3” pieces
• 2 tbsp avocado oil
• 6 cloves garlic, minced
• 2 large shallots, chopped
• 2 stalks celery, trimmed & chopped
• 2 tsp dried oregano
• 1 cup dry sherry
• 6 cups chicken stock
• 2 jarred roasted red peppers, drained
• 2 tbsp tomato paste
• ¾ tsp smoked paprika
• ¼ tsp + ⅛ tsp ground nutmeg
• ¼ tsp + ⅛ tsp ground cinnamon
• 2 bay leaves
• Cracked black pepper (I used ½ tsp, but you should adjust to your liking)
• Sea salt, to taste
• 1 tbsp fresh thyme, finely chopped

INSTRUCTIONS:

1. Heat oil in a dutch oven (or large pot) over medium heat. Add garlic, shallots, celery, and oregano; cook, stirring frequently for about 2 minutes until shallots are translucent.
2. Add the crab and 1 cup of stock; cook for about 3-4 minutes until the shells become bright red. Transfer crab to a dish and remove the pot from heat.
3. Add peppers and tomato paste to a blender, along with ¼ cup of cooking liquid from the pot; puree until smooth.
4. In the same pot, add the remaining broth (5 cups), pepper puree, paprika, nutmeg, cinnamon and bay leaves; combine well.
5. Add the black pepper to taste a little at a time; the soup should be peppery but not overwhelming. Cover and lower heat to simmer for 20 minutes.
6. Discard bay leaves; stir in fresh thyme right before serving. Serve crab on a separate dish to allow each person to choose the amount of crab added to their soup.

Source: No Gojis No glory

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