Tomato Crab and Jalapeno Soup Bistro 217
This may just be the best soup you ever tasted!
Tomato Crab and Jalapeno Soup Bistro 217
From Chef Adam Kirby who gives this recipe away for free.
Co-owner of Bistro 217 Restaurant, Pawleys Island SC.
Modified a little by wil01. Mostly done for us amateur cooks.
2 cups heavy cream
2 tablespoons olive oil
8 ounces fresh crabmeat
2 (28-ounce) cans crushed tomatoes
1 Jalapeno, more if you like it hotter
1 cup chicken stock
1/4 onion
2 garlic cloves
cornstarch, if thickening desired
Remove seeds and devein jalapeno unless you like it really hot.
Dice onion, garlic, and jalapeno
In a hot stock pot, add oil and diced vegetables
Sauté for 2-minutes
Add stock, tomatoes, and cream.
Cook 3-5 minutes and bring to a boil.
Blend with immersion blender if desired.
Add crabmeat.
Bring to a boil
Thicken as desired with cornstarch and water.
Enjoy
Tomato Crab and Jalapeno Soup Bistro 217
From Chef Adam Kirby who gives this recipe away for free.
Co-owner of Bistro 217 Restaurant, Pawleys Island SC.
Modified a little by wil01. Mostly done for us amateur cooks.
2 cups heavy cream
2 tablespoons olive oil
8 ounces fresh crabmeat
2 (28-ounce) cans crushed tomatoes
1 Jalapeno, more if you like it hotter
1 cup chicken stock
1/4 onion
2 garlic cloves
cornstarch, if thickening desired
Remove seeds and devein jalapeno unless you like it really hot.
Dice onion, garlic, and jalapeno
In a hot stock pot, add oil and diced vegetables
Sauté for 2-minutes
Add stock, tomatoes, and cream.
Cook 3-5 minutes and bring to a boil.
Blend with immersion blender if desired.
Add crabmeat.
Bring to a boil
Thicken as desired with cornstarch and water.
Enjoy
