Creole Crab-Meat Soup

Ingredients

• 2 large lemons
• 3 tablespoons butter
• 1 medium yellow onion, peeled and chopped
• 2 cloves garlic, minced
• 4 cups canned peeled Italian tomatoes, seeded and chopped, with their juice
• 4 cups shellfish stock or fish stock
• 1 bay leaf
• 1 large sprig parsley
• 1 sprig marjoram
• 1 tablespoon chopped mint, plus 1 tablespoon for taste, if desired
• 1 tablespoon chopped tarragon
• 1 pound lump crab meat
• Salt to taste
• Pinch of cayenne pepper or more to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    275 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 28 grams protein; 135 milligrams cholesterol; 1282 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
2. Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
3. Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.

1 hour 15 minutes