SWEET POTATO AND CRAB SOUP
This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes., Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.
Nutrition Facts : Calories 370 calories, Fat 28g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 994mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
POTATO-CRAB CHOWDER
Make and share this Potato-Crab Chowder recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
- Add potato and saute 1 minute.
- Sprinkle in flour, cook for 1 minute stirring constantly.
- Add milk, pepper, nutmeg, corn and broth.
- Bring to a simmer over med heat stirring frequently.
- Cover and reduce heat to low for a 20 minute simmer.
- Stir in crab meat and parsley, cook 5 minutes.
- Serve or pour into crock pot on low or warm.
Nutrition Facts : Calories 274.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 50.3, Sodium 446.4, Carbohydrate 36.8, Fiber 3.1, Sugar 3.8, Protein 16
THAI SWEET POTATO SOUP
Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.
Provided by Nan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
- Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g
THAI CHICKEN AND SWEET POTATO SOUP
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
Provided by Caroline Hire - Food writer
Categories Dinner, Soup
Time 35m
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
- Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
Nutrition Facts : Calories 360 calories, Fat 18.1 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.8 grams sugar, Fiber 3.2 grams fiber, Protein 19.2 grams protein, Sodium 2.1 milligram of sodium
THAI SWEET POTATO WITH CRAB SOUP
More comfort food for a cold winter night! Credit goes to Darlene King, a Cordon Bleu-trained chef who owns a gourmet food shop in Port Hope, Ontario.
Provided by CountryLady
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large pot.
- Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
- Add curry, coriander& cumin and saute for 30 seconds longer.
- Add sweet potato& saute for another 30 seconds.
- Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
- Remove from the heat, let cool slightly& ladle into a food processor.
- Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.
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- Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onions, garlic and ginger, and cook for 1 minute, until fragrant.
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