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Thread: Lunch for 4 Crab/Apple Soup

  1. #1
    Michael \Dog3\ Guest

    Default Lunch for 4 Crab/Apple Soup

    I'm having lunch here today for 4 people. My neighbor across the street
    has bought another house. She is a good friend and gardening buddy.
    She's downsizing and has bought a smaller house in the neighborhood.
    She'll be keeping the (what we call the "Manor House) old house for the
    next year or two before she puts it on the market, unless someone wants
    to buy it beforehand. Steven and I toyed with buying it but an old 7500
    sq ft. house is just way more than we can deal with. Anyway, a couple of
    other neighbors are coming over and I'm serving this soup with a salad
    and crusty bread/butter. There will be bloody marys and mimosas as well
    :--) I've made this recipe before and I've tweaked it but I can't
    remember what I did differently from the original recipe posted below. I
    normally make this in the fall but it is really delish and appropriate
    for a nice farewell type luncheon.

    From gayfood.com:

    Curry Crab and Apple Soup


    Taste: Savory
    Nationality: Asian
    Course: Soups and Salads
    Ingredients

    4 Tbsp. butter
    1 medium onion, diced
    3 large golden delicious apples, cored, peeled and diced
    3 Tbsp. flour
    2 Tbsp. curry powder
    2 quarts chicken stock
    2.5 tsp. minced garlic
    1 lb. crab
    1 cup heavy whipping cream
    0 to taste salt and pepper

    Directions

    In a medium saucepan, heat chicken stock over medium heat to almost
    boiling. In a skillet, melt butter over medium high heat. SautÚ onions
    until transparent. Add apples, flour and curry. SautÚ until brown and
    crusty, about 5 minutes. Add garlic and cook an additional minute. Add
    apple mixture to heated chicken stock. Transfer a cup or so of stock to
    empty skillet and scrape pan of dripping, transfer back to stock. Simmer
    soup for 30 minutes and add crabmeat. Stir in cream. Do not boil, heat
    until serving temp. Add salt and pepper to taste and serve.

    Michael

    --
    You can find me at: - michael at lonergan dot us dot com

  2. #2
    Gregory Morrow Guest

    Default Re: Lunch for 4 Crab/Apple Soup


    Michael "Dog3" wrote:

    > I'm having lunch here today for 4 people. My neighbor across the street
    > has bought another house. She is a good friend and gardening buddy.
    > She's downsizing and has bought a smaller house in the neighborhood.
    > She'll be keeping the (what we call the "Manor House) old house for the
    > next year or two before she puts it on the market, unless someone wants
    > to buy it beforehand. Steven and I toyed with buying it but an old 7500
    > sq ft. house is just way more than we can deal with. Anyway, a couple of
    > other neighbors are coming over and I'm serving this soup with a salad
    > and crusty bread/butter. There will be bloody marys and mimosas as well
    > :--) I've made this recipe before and I've tweaked it but I can't
    > remember what I did differently from the original recipe posted below. I
    > normally make this in the fall but it is really delish and appropriate
    > for a nice farewell type luncheon.
    >
    > From gayfood.com:



    Darling, I LUV it...!!!

    :-)


    >
    > Curry Crab and Apple Soup
    >
    >
    > Taste: Savory
    > Nationality: Asian
    > Course: Soups and Salads
    > Ingredients
    >
    > 4 Tbsp. butter
    > 1 medium onion, diced
    > 3 large golden delicious apples, cored, peeled and diced
    > 3 Tbsp. flour
    > 2 Tbsp. curry powder
    > 2 quarts chicken stock
    > 2.5 tsp. minced garlic
    > 1 lb. crab
    > 1 cup heavy whipping cream
    > 0 to taste salt and pepper
    >
    > Directions
    >
    > In a medium saucepan, heat chicken stock over medium heat to almost
    > boiling. In a skillet, melt butter over medium high heat. SautÚ onions
    > until transparent. Add apples, flour and curry. SautÚ until brown and
    > crusty, about 5 minutes. Add garlic and cook an additional minute. Add
    > apple mixture to heated chicken stock. Transfer a cup or so of stock to
    > empty skillet and scrape pan of dripping, transfer back to stock. Simmer
    > soup for 30 minutes and add crabmeat. Stir in cream. Do not boil, heat
    > until serving temp. Add salt and pepper to taste and serve.
    >


    It's a fine recipe, I can see fooling around with it, frex maybe even
    subbing coconut milk for the cream...

    It is inded more like fall than spring so far, cool-ish and sunny and low
    humidity...


    --
    Best
    Greg



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