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This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it.
- 3 tablespoons unsalted butter
- 2 large yellow onions, chopped
- 2 large celery ribs, chopped
- 1 large carrot, chopped
- 1⁄2 large green bell pepper, cored, deveined and seeded, chopped
- 1 large bay leaf
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon fresh ground pepper
- 1 lb beef bone (or veal knuckle bones)
- 3 large new potatoes, peeled and cut into 1/2 inch dice
- 1 cup diagonally cut green beans, about 1/2 inch long
- 3 1⁄2 cups beef broth (preferably homemade)
- 3 cups water
- 1⁄3 cup pearl barley
- 1 (1 lb) can whole tomato, pureed with juice
- 1⁄2 teaspoon salt
- 1 lb lump crabmeat
- 1⁄4 cup fresh parsley, chopped
- Melt butter in heavy large saucepan or Dutch oven over medium heat.
- Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
- Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
- Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
- Blend in broth and 2 cups water.
- Reduce heat to low, cover and simmer 1 hour.
- Add barley and remaining cup water to soup; cover and simmer 2 hours.
- Discard bones; stir in tomato puree and salt.
- Let soup come to room temperature.
- Cover and refrigerate at least 12 hours; degrease if necessary.
- Discard bay leaf; stir crab and parsley into soup.
- Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
- Season to taste with salt and red pepper.
- Ladle into soup bowls and serve.