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Ingredients
2 large lemons
3 tablespoons butter
1 medium yellow onion, peeled and chopped
2 cloves garlic, minced
4 cups canned peeled Italian tomatoes, seeded and chopped, with their juice
4 cups shellfish stock or fish stock
1 bay leaf
1 large sprig parsley
1 sprig marjoram
1 tablespoon chopped mint, plus 1 tablespoon for taste, if desired
1 tablespoon chopped tarragon
1 pound lump crab meat
Salt to taste
Pinch of cayenne pepper or more to taste
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 90 milligrams cholesterol; 186 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 5 grams fiber; 1058 milligrams sodium; 19 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
- Step 2
Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 ½ tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
- Step 3
Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.
Private Notes
Comments
I would definitely recommend a toasted baguette to accompany the soup. The soup was delicious.