I mentioned in a quick-from-the-beach-post about a soup I had eaten at a restaurant called Uncle Paulys. Their Rodanthe Spicy Vegetable Crab soup is simply the best soup I have ever eaten. I could've eaten it everyday [and it was cheap too! with a big lump of crab included] but we we only ate out a few times and were too busy to go back for more than my first bowl.
We arrived home Saturday night and after 12 hours of sleep [me? 12 hours of uninterrupted sleep? Take THAT insomnia :)] I woke refreshed and determined to recreate this soup.
And if the reaction from my family is any indication I have succeeded in spades. YAY!
I wasn't sure if the stock used in theirs was vegetable or seafood - but since they sell the soup without the crab I assumed it was vegetable. And, although theirs is marketed as Spicy Vegetable soup - $3.00 bowl with a $2.00 charge for the huge lump of crab - I did add in crab while it was cooking and then I served it with a scoop of crab too. So delicious and surpisingly easy.
2 boxes of vegetable broth
1 heaping cup of diced celery
1 heaping cup of diced carrots
1/2 cup of diced onion
3 ears of white corn kernels removed
1 large can of diced tomatoes [I would use fresh and dice myself but the tomatoes here are nasty]
1 can of tomato paste
3 fresh basil leaves diced
1 tsp pepper
2 heaping tablespoons of Old Bay Seasoning
2 tsp of Cajun seasoning
1 lb of picked backfin crabmeat
1. Pour the broth in a large pot. Add vegetables [except tomatoes]. Bring to a boil then reduce heat and cover. Simmer for one hour.
2. Add the tomatoes, paste and seasonings. Simmer for approximately 30 minutes, uncovered, stirring occasionally.
3. Add 1/2 lb of crab meat. Stir. Simmer for another 15 minutes.
4. To serve - spoon into bowls. Scoop a large portion of crab meat into the center of the soup.
Tastes yummy with warm french bread, sweet 'tay and a fresh fruit salad.