SOUP, Garlicky Chicken & Crab Soup #1

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Soup #1 has an Asian flavor with it’s sesame oil and fresh ginger. With a few easy changes, we transform it to a South of the Border flavor profile in soup version #2.  In both, what makes it special is the mound of fresh Dungeness crab on top!

Ingredients:

  • 2 Tablespoons grape seed oil

  • 2 teaspoons ginger, minced
  • 4 Tablespons garlic, sliced
  • 3 cups chicken stock
  • 1 Tablespoon grape seed oil
  • 1 cup assorted wild mushrooms, chopped
  • 4 ounces quickly grilled chicken, diced
  • 2 ears corn, grill roasted and hulled (or 1 cup frozen corn)
  • ½ teaspoon sesame oil
  • 4 ounces crab meat
  • 2 Tablespoons cilantro, rough chopped
  • 2 Tablespoon green onion, bias sliced

Method:

Heat first grape seed oil in large sauté pan over moderate heat; add ginger and garlic and heat till aromatic; add stock and bring to a simmer. Meanwhile heat second grape seed oil in a large sauté pan; add mushrooms and sauté till they become glossy and slightly cooked; add chicken and corn and ginger-garlicky chicken stock and stir to combine. Serve immediately. Place soup in serving bowls and garnish with mound of crab in center, and sprinkle liberally with cilantro and green onion.

GARLICKY CHICKEN CRAB SOUP take 2



Ingredients:

  • 2 Tablespoons grape seed oil

  • 4 Tablespons fresh garlic, sliced
  • 3 cups chicken stock
  • 1 Tablespoon grape seed oil
  • 1 cup cremini mushrooms, chopped
  • 1 chayote squash, sliced, grilled to mark, then chopped
  • 4-6 ounces quickly grilled chicken, diced
  • 2 ears corn, grill roasted and hulled (or 1 cup frozen corn)
  • 1 Tablespoon EVOO
  • 4-6 ounces crab meat
  • 2 Tablespoons cilantro, rough chopped
  • 2 Tablespoon green onion, bias sliced
  • 1 cup crispy fried strips of corn Tortilla (or use commercially prepared whole chips)

Method:

Heat grape seed oil in large saute pan over moderate heat;  add garlic and heat till aromatic but not brown; add stock and bring to a simmer.  Set aside until needed. Meanwhile heat second oil in a sauté pan; add mushrooms and sauté til they become glossy and slightly cooked; add chayote squash and cook to soften; add chicken and corn, followed by reserved garlicky chicken stock;  stir to combine and bring back to temperature. Serve immediately. Place soup in serving bowls and garnish with mound of crab in middle; and generous sprinkle of cilantro and green onion. Top with crisp tortilla strips or serve with corn chips on the side.




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