RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4348
| View Recipe |
|
|
| Recipe Name: |
Chilled Indian-Spiced Tomato Soup with Crabmeat - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.23
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
4 entree servings will serve 8 first-course servings. This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.
|
|
Ingredients:
0.25 Cup ginger root chopped, peeled
2 Teaspoons tabasco
|
Directions:
Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives. |
|
|
|
| Nutrition per Serving: |
| Calories: |
478 |
Total Carbs: |
43.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
88.0 |
Fat: |
22.2 |
Protein: |
27.53 |
| Fiber: |
12.09 |
Sodium: |
371.49 |
|
|
|
