Chesapeake Bay Crab Soup

A quick soup from Bon Appetit 30-Minute Main Courses. It reminds me of a Manhattan Clam Chowder and you can substitute clams for the crab if you like.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  medium onion, chopped
• 1  carrot, peeled and chopped
• 16  ounces Italian plum tomatoes
• 2  cups chicken broth
• 1  cup water
• 1  cup  clam juice
• 1⁄2 cup dry white wine
• 1  large potato, 1/2-inch cubes
• 2  teaspoons Worcestershire sauce
• 1 1⁄2 teaspoons  Old Bay Seasoning
• 1  cup  frozen peas
• 12  ounces lump crabmeat
• 2  tablespoons fresh parsley, chopped
• 1⁄2 teaspoon Tabasco sauce

Directions

1. Heat oil in heavy large saucepan over medium heat.
2. Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
3. Add tomatoes with their liquid; break up tomatoes.
4. Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
5. Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
6. Add peas to soup and simmer 2 minutes.
7. Add crabmeat, parsley and hot pepper sauce.
8. Simmer until crabmeat is heated through, about 1 minute.
9. Season with salt and pepper and serve.