Creamy Lobster (Seafood) Vegetable Soup
photo by SEvans
- Ready In:
- 3hrs
- Ingredients:
- 22
- Serves:
-
10
ingredients
- 4 lobsters, bodies
- 1 large onion, chunked
- 5 stalks celery, chunked
- 1 large potato, chunked
- 1 tablespoon fresh thyme
- 3 bay leaves
- 6 cups water
- 2 cups frozen peas
- 1⁄4 cup finely chopped celery
- 2 cups diced carrots
- 1 finely chopped onion
- 3 large potatoes, cubed
- 2 cups imitation crabmeat or 2 cups fresh crabmeat, if you have it
- 2 cups chicken stock
- 2 cups vegetable stock
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme
- 1⁄2 cup sherry wine
- salt
- pepper
- 80 unsalted saltine crackers (2 packages)
directions
-
STOCK:
- Combine the first 7 ingredients in a large pot and bring to a full boil.
- Cook at the full boil for approx 1 hour.
- Use a colander to drain.
- Return liquid to the pot.
- Dispose of the carcass.
- Puree the cooked vegetables and set a side to be used as a thickener later.
-
SOUP:
- Combine the rest of the ingredients (except the crackers) in your large pot.
- Bring to a boil.
- Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
- Salt and pepper to taste.
- Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
- The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.
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RECIPE SUBMITTED BY
SEvans
Calgary, Alberta
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