Crab Soup Done Quick and Hearty

Growing up in Missouri our seafood selection was very limited. Nevertheless, our mother was able to regularly include fish as a part of our diet. The fish was purchased frozen and came in 16 ounce rectangular blocks. Being frozen, the riskiest part of the meal's preparation came when simply thawing the fish. Cats! We always had cats as pets and countless times these lovable animals managed to destroy mom's dinner plans. It's a wonder we ever had fish at all! Were you to turn your back or to just blink your eyes you could almost be sure the cat would have clawed and chewed its way into that box of fish. It's a wonder we ever had cats at all!

Smokey, Polly, Sam, and Bee Cee, you were all fantastic pets, but, this dinner is not for you!

Quick & Hearty Crab Soup

Ingredients:

1/4 cup - olive oil
2 - medium onions chopped
2 - medium fennel bulbs (reserve fronds), pared of stalks (trash), thinly sliced
3 - large garlic cloves, minced
2 - 14-1/2 ounce cans diced tomatoes in juice
2 - cups vegetable broth
1 - 16 ounce jar fresh crab meat

reserved fennel fronds - chopped

12 - fresh corn tortillas

Soup Preparation:

Heat 1/4 cup oil in heavy large pot over medium heat. Add onions, fennel slices, and garlic. Sprinkle with salt and pepper. Saute until onions and fennel are tender stirring often about 15 minutes. Add tomatoes with juice and 2 cups broth, bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 15 minutes. Stir in crabmeat simmering until heated through, 3 to 4 minutes. Season to taste with salt and pepper.

Meanwhile:

While the soup is cooking, lightly fry the corn tortillas in a small amount of butter using a large fry pan. Don't be overly particular here, a standard large fry pan will hold 4 tortillas at a time though they will overlap, that's fine. Once lightly fried cut the tortillas crosswise and lengthwise forming one inch squares. Reserve into a separate bowl.

Serving:

Ladle soup into bowl. Sprinkle the chopped fennel on top. Each diner chooses how many of the tortilla cubes to put into their own soup.

Comments:

The sliced fennel bulbs offer subtle flavor and provide a good contrasting texture. The inclusion of tortillas were useful to add heartiness to the soup. I had tortillas leftover from a previous recipe, feel free to sub in a crusty bread. Much of this recipe idea came from one seen in the magazine bon appetit.