Cream of Crab Soup

I found this recipe on the New York Times website and made a few changes to perfect it to my liking.  I added more Old Bay, substituted light cream for the originally called for half and half, and sprinkled in some parsley flakes. Hope you find it to your liking.

Ingredients:

1 medium onion, minced (I used a red one)
3 Tbsps butter
3 Tbsps flour
1 pint clam juice
1 to 1.5 tsp Old Bay Seasoning
Ground pepper & salt (I didn't use salt--it didn't need it)
1/2 cup dry white wine
1 pint light cream
1 pound crab meat
Parsley flakes--as much as you want

Method:

1. Saute onion in butter until soft.
2. Stir in flour and gradually whisk in clam juice.
3. Add Old Bay, S&P, wine, and light cream.
4. Simmer about 15 mins until soup gets thick.
5. Add crab meat and heat through--don't boil.
6. Serve with bread smeared with Kerrygold butter.

Sweet Pea Soup

From one sweet pea to another, here is my favorite pea soup. It's not sickly green, nor totally flat. I promise. It's chunky (not lumpy) and tasty and hearty. Not to mention pretty healthy! Serve it with a side of crusty buttered bread (or dry crusty bread pookie) and you will be in a little bit of pea heaven!

Note: I adapted this from "Cook's Illustrated," which was courtesy of our Brother (or son in Mother's case). The original recipe calls for 1/2 c heavy cream to be added after you puree the mixutre. I passed on this, as I'm not a big fan of heavy cream. I also didn't puree the mixture until it was smooth & creamy. You may do as your heart--or stomach--desires.

Ingredients:

4 tbsp (1/2 stick) unsalted butter
8 medium shallots minced (about 1 cup)
**can substitute w/ 1 medium leek, washed, white & light green parts chopped fine (1.5 cups)
2 tbsp unbleached all-purpose flour
3.5 cups canned low-sodium chicken broth
**i use veggie broth. yum!
1.5 pounds (4.5 cups) froze peans, partially thawed at room temp for 10 mins
12 small leaves Boston lettuce (about 1 cup)
Salt & Pepper

Method:

Heat butter in large saucepan over low heat until foamin; add shallots (or leek) and cook covered until softented for 8-10 mins, stirring occasionally.

Add flour and cook, stirring continuously until throughouly combined (about 29.5 secs). Stirring constantly, add chicken/veggie broth. Up heat to high & bring to boil; reduce heat to medium-low and simmer 3-5 mins.

Add peas & lettuce to simmering broth. Increase heat to medium-high, cover, return to simmer; simmer 3 mins. Uncover, reduce heat to medium-low, and continue to simmer 2 mins more.

In 2 batches, puree soup (i only do mine for about 30 secs b/c i like it chunky. you may do as you like). Rinse out & wipe saucepan and return pureed mixture to pan & heat for a few mins more.

Season to taste with salt & pepper & serve!