Spicy Herb Soup with Crab

I don't know about you, but my herb garden is growing like gangbusters these days.  This is a great recipe to make use of a plethora of fresh herbs that you have on hand.  Mix and match to your taste.  I made this soup not only to put my garden bounty to work, but also to finish off the loaf of sandwich bread that I had lying around.  The homemade croutons are surprisingly addictive!  

As with most of the recipes here on Barrister Bites, this is a light take on the original recipe.  Be sure to add at least a bit of the lemon olive oil before serving.  The splash of fat is quite important to the flavor as well as the nutritional aspect.  When storing leftovers be sure to separate the soup, croutons, and crab.

Spicy Herb Soup with Crab

Adapted from Food Network Magazine

Serves 6

8 ounces fresh lump crabmeat, picked over
2 cups chopped mixed herbs (such as parsley, basil, oregano, and/or cilantro)
1 lemon (1 teaspoon grated zest, plus the juice)
Kosher salt and freshly ground pepper 

2 tablespoons extra-virgin olive oil
6 slices sandwich bread, cubed
1 bunch leeks, white and light green parts only, chopped (I used Trader Joe's frozen leeks to speed up the process)
3/4 pound Yukon gold potatoes, peeled and chopped
1 medium bulb fennel, cored and chopped

5 cups low sodium chicken broth
1/2 cup dry white wine
1/2 cup fat free half-and-half

1 teaspoon red chili flakes

 

1.  In a glass bowl toss the crab, 4 tablespoons herbs, half each of the lemon zest and juice, and salt and pepper to taste in a bowl; cover and refrigerate.  It is important to use a glass bowl here because metal and plastic bowls may react with the acid from the lemon.

2.  Whisk the remaining lemon zest and juice with the olive oil in a separate bowl. Toss 1 tablespoon of the lemon oil with the bread cubes; season with salt and pepper. Heat a large skillet coated with cooking spray over medium-high heat. Cook the bread cubes until golden, about 7 minutes, stirring often. 

3.  Heat a stock pot coated with cooking spray over medium heat.  Add the leeks and cook until wilted, about 5 minutes. Add the potatoes, fennel, and 1/4 cup wine and cook uncovered about 7 minutes. Stir in the remaining wine and red chili pepper; cook 2 more minutes. Add 5 cups water and 1 cup herbs. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.  

4.  Puree the soup with an immersion hand blender.  If you are using a standard blender be sure to puree in batches and avoid overfilling your blender.  

5.  After pureeing, add the half and half and simmer until thick, 5 to 10 minutes. Add the remaining herbs; season with salt and pepper. 

6.  Ladle the soup into bowls and top with the crab, croutons and the remaining lemon oil.