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Lowcountry Soup

SeafoodSouthernStove-Top

Time: 35 minutes

Yield: 6 servings

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About

Hailing for the gorgeous Lowcountry of South Carolina, this Lowcountry Soup is a delicious soup that could be a meal all on its own! Creamy, savory, rich, and just so succulent, with huge bites of sweet and savory crabmeat floating in the delightfully rosy broth... mmmm! Well, if that doesn't scream "good country cooking," we don't know what does! Lowcountry Soup is just what you need for a seaside experience at home!

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Ingredients

  • For the soup:
  • 4 tablespoons unsalted butter
  • 2 shallots, diced
  • 1 small carrot, diced
  • 2 stalks celery, diced
  • 1/4 cup red bell pepper, diced
  • 1/2 cup dry white wine
  • 2 cups clam juice
  • 2 1/2 cups chicken broth, can substitute chicken stock or fish stock
  • 1/4 cup white rice
  • 2 tablespoons tomato paste
  • 3/4 teaspoon Worcestershire sauce
  • 2 teaspoons Old Bay® seasoning
  • nutmeg, to taste
  • kosher salt, to taste
  • white pepper, to taste
  • 1 (16-ounce) container fresh crabmeat, picked through
  • 1/2 cup heavy cream
  • 1/2 cup dry sherry
  • Optional, for garnish:
  • parsley, to taste, freshly chopped
  • paprika, to taste
  • fresh chives, to taste

Directions

Step 1 -In a large saucepan over medium-low heat, melt the butter.

Step 2 -Add the shallots, the celery, the carrots, and the bell peppers to the melted butter and cook, while stirring, until the onions are translucent, about 5 minutes.

Step 3 -Add the white wine to the vegetable mixture and cook, while stirring and scraping the bottom of the pan to release the browned bits, until it is reduced slightly, about 3-4 minutes.

Step 4 -Add the clam juice and the broth to the vegetable mixture and whisk to combine.

Step 5 -Add the rice, the tomato paste, the Worcestershire sauce, the Old Bay, the nutmeg, the salt, and the white pepper to the vegetable mixture and whisk to combine.

Step 6 -Bring the soup mixture to a simmer and cook until the vegetables are tender and the rice is cooked, about 10-15 minutes.

Step 7 -Transfer the saucepan from the heat.

Step 8 -In batches, add the soup mixture to a blender and blend until smooth.

Step 9 -Repeat until all of the soup is puréed.

Step 10 -Return the soup mixture to the stovetop over medium-low heat and bring it to a simmer.

Step 11 -Add the crabmeat and the heavy cream to the soup mixture and cook just until it is hot.

Step 12 -Add the sherry to the soup mixture and cook until incorporated, about 2-3 minutes.

Step 13 -Serve the soup garnished with the parsley, the paprika, and the fresh chives.

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