Spicy Tomato Crab Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, chopped
2 red peppers, chopped, seeds and veins removed
8 cups tomatoes
1-2 jalapeno peppers sliced, stemmed but leave the seeds and veins
4 cups water
½ cup cream
kosher salt
½ lbs fresh picked crab
mustard seeds for garnish (optional)
Instructions:
In a large heavy pot, add the olive oil and the onion and sweat for 5 minutes over medium heat. Add the tomatoes, red peppers and jalapeno peppers ( 1 for a little spicy, two for a lot spicy!) and stir to combine. Add the water and simmer with the lid on for 20 minutes over low heat.
Puree the soup on high until smooth (working in batches if you need to.) Return the soup to the pot and re-heat. Gently stir in the cream and then season to taste with the salt.
Dish up the soup and top with a clump of fresh crab meat and garnish with a little fresh herb and a tiny sprinkle of mustard seeds.
From heatherchristo.com