PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Creamy Crawfish and Lump Crabmeat Soup
Creamy Crawfish and Lump Crabmeat Soup | Print |
Recipe By: Alice Morrow
Creamy Crawfish and Lump Crabmeat Soup
Ingredients
- 1 stick butter
- 2 c. diced Vidalia onion
- 1 c. chopped celery
- 2 shallots, minced
- 2 T. minced garlic
- ¼ c. flour
- 1 (6-oz.) can tomato paste
- 4 c. chicken broth
- 4 c. buttermilk
- 2 T. creole mustard
- 1 T. apple cider vinegar
- 1 t. kosher salt
- 1 t. red pepper
- 1 t. black pepper
- 1 T. soy sauce
- 3 lbs. cooked crawfish tails
- 1 # lump crabmeat
- Chopped fresh chives
Instructions
- In large stockpot, melt butter over medium heat.
- Add onion, shallot and garlic. Cook until tender.
- Stir in flour, and stirring constantly and cook until golden, 5 minutes.
- Add tomato paste, broth, buttermilk, mustard, vinegar, salt, pepper, and soy sauce.
- Bring to boil, reduce heat, simmer for 10 minutes.
- Remove from heat.
- With hand held immersion blender, blend until smooth.
- Bring back to boil, reduce heat and add crawfish. Simmer 5 minutes.
- Add crabmeat. Taste for seasonings.
- Serve with chopped chives.