Delight in a rich and flavorful seafood soup that combines succulent shrimp, sweet crab, and a medley of vegetables in a savory broth. This comforting dish is perfect for special occasions or a cozy evening at home.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- Salt and white pepper, to taste
- 1 cup water
- 1 pound shrimp, peeled and deveined, cut into bite-sized pieces
- 1 pound jumbo lump crab meat
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup half-and-half
- 2 tablespoons sherry
- 2 teaspoons grated lemon zest
Instructions:
- Sauté Vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrot; cook until softened, about 5-7 minutes. Add minced garlic; cook for another minute until fragrant.
- Add Seasonings:
- Stir in Old Bay seasoning, dried thyme, dried marjoram, salt, and white pepper. Cook for 1-2 minutes to allow flavors to meld.
- Simmer Broth:
- Pour in water; bring to a boil. Reduce heat to low; let simmer for 10 minutes.
- Incorporate Seafood:
- Add shrimp pieces to the pot; simmer for an additional 10 minutes.
- Add Creamy Elements:
- Stir in cream of chicken soup, half-and-half, sherry, and lemon zest. Mix until well combined.
- Finish with Crab:
- Gently fold in jumbo lump crab meat. Heat through for 5-7 minutes, being careful not to overcook the crab.
- Serve:
- Ladle soup into bowls. Serve hot with crusty bread for dipping.
Enjoy your homemade seafood soup!