Blushing She Crab Soup With A Twist

Serves 6
Recipe By: Andreann Geise
Published in: Ultimate Recipe Chllenge

1 1/4 lbs extra-sweet grape tomatoes -- divided
1/2 cup olive oil
2 small sweet banana peppers -- seeded and quartered
1 teaspoonsea salt
1 cupchopped red onion
1 teaspoonnatural brown sugar
3/4 teaspooncrushed red pepper flakes
1 1/2 teaspooncoarsely ground black pepper -- divided
1 cup chopped fresh cilantro leaves
2/3 cup chicken broth
12 ounce vegetable juice (recommended: V-8)
1 egg
1 small lemon -- juiced (about 1/4 cup)
2/3 cup plus 2 tablespoons heavy whipping cream
6 tablespoon sweet cream salted butter
1 clove garlic -- finely chopped
1/8 teaspoon crab boil seasoning (recommended: Old Bay)
2/3 cup high quality cream sherry (sweet)
1/2 teaspoon crab base
1 cup fresh lump blue crabmeat (steamed or boiled)
1/2 cup good quality grated Parmesan
2 teaspoon red lump fish caviar -- rinsed and strained

Preheat oven to 440 degrees F. Halve 18 of the grape tomatoes. In a
baking dish pour in 1/4 cup olive oil. To that add banana peppers, and
1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon
sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection
oven) until they start to brown (about 15 minutes). In a pot heat 1/4
cup olive oil and add 1/3 cup finely chopped red onion, 1/4 teaspoon sea
salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon
course ground black pepper. Stir over high heat. Add the remaining whole
tomatoes and continue to mix until the tomato skins start to peal (about
4 minutes). Pour entire contents of this pot into a blender. To this add
cilantro, the roasted tomato mixture and chicken broth. Blend until
fairly smooth (about 15 to 20 seconds). Pour entire contents into pot,
add 6 ounces of vegetable juice, bring almost to a boil and reduce to a
simmer. In a medium mixing bowl beat egg until it produces a light foam
and beat in the lemon juice. To this add the remaining 6 ounces vegetable
juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off
the heat and slowly mix this mixture into the soup. Add 2 tablespoons
heavy cream and stir over medium heat until it starts to bubble. Remove
from heat. In a skillet add 6 tablespoons butter, melt butter over
medium heat, add 2/3 cup of finely chopped red onion and garlic. Saute
for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2
teaspoon coarsely ground black pepper. Continue sauteing until the onions
are soft and translucent. Then add crab boil seasoning and cream sherry.
Turn heat up until mixture comes to a bubble then lower to medium heat
and stir until it starts thickening to almost a light syrup consistency.
Once it has thickened add crab base and make sure it is incorporated
well. Then add 2/3 cup heavy whipping cream stir over medium to high heat
until it starts to bubble. Then add 1 cup of crabmeat and mix well, once
it comes to a bubble again remove from heat.

For each serving:

Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the
crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of
the red lump fish caviar and mix well. Float a tablespoon of the crab
soup in center

Grate some more Parmesan on top. Add freshly ground black pepper, to
taste, and serve

I like to garnish with blue crab claws sauteed in butter and cream
sherry and or some caviar. When in season I like to use fresh crab roe.

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