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FareShare Gazette Recipes -- July 2010 - A's


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Ancho Crab, Shrimp and Corn Soup

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* Exported from MasterCook *

Ancho Crab, Shrimp and Corn Soup

Recipe By : Art Guyer
Serving Size : 10 Preparation Time :0:00
Categories : Volume 13-07 Jul 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ears corn on the cob -- cooked
12 large blue crabs -- cooked
12 extra large shrimp -- steamed with Old Bay Seasonings
2 quarts stock -- turkey or chicken
2 large dried ancho peppers
2 pounds asparagus spears -- cut up
1 pound mushroom pieces
4 cloves garlic -- chopped
1/2 medium sweet onion -- chopped
2 cups white wine
2 cups barley -- cooked

The Story:

Thursday night we had a birthday dinner/party for my son-in-law. His
brother, (a FareShare Member) brought a half bushel of cooked blue crabs
and we cooked two dozen ears of corn and 3 pounds of extra large shrimp.
Our daughter also grilled about a dozen brats. Along with pasta and potato
salads, cake and ice cream, we had a lot of food for the 13 of us.

The 4 brats that were left went in omelets the next morning. Last evening I
cut off the 8 or 9 ears of corn that were left into a large bowl. Doris and
I picked the 12 or so crabs that were left, cleaned the remaining dozen
shrimp (breaking them in half) and added that to the bowl of corn and set
it aside. I thawed out a 2-quart container of turkey broth I had made some
time ago and stuck in the freezer. I also have a habit of freezing the ends
of asparagus that I cut off when I serve fresh asparagus (the tough parts),
as well as the stems of mushrooms when we need only the caps. I got all of
those out of the freezer and thawed a bit. Now you see why this is truly a
"refrigerator soup".

So with that as background, here are the directions:

Cut off 8 (or more) ears of fresh corn into a large bowl. Pick the meat
from 12 large blue crabs, go through it once to remove any shell or
cartilage and add to the corn. Peel cooked shrimp, tear or cut into pieces
and add to the corn bowl. Set aside. Remove the stems and seeds from the
ancho peppers, break or cut into pieces and place in a small saucepan.
Cover with water or stock, place on medium heat and simmer for about 10
minutes until the peppers have rehydrated.

In the mean time, place the stock in a large sauce pan and add the
asparagus, mushroom pieces, garlic, and onion; bring to a boil. Reduce to a
simmer and cook for 30 minutes, adding in the ancho peppers and liquid when
they are done. Add the wine. When the vegetables are tender, transfer the
vegetables and stock to a blender and puree for 4 or 5 minutes. Strain
puree through a fine sieve to remove any fibrous material still remaining.
Return the strained liquid to the large sauce pan and return to a medium
heat. Add the crab, shrimp and corn to the soup and cook just long enough
for the ingredients to become hot.

While the soup is reheating, cook the barley and when finished, add to the
soup mixture.

Serve at once.

Made by Art and Doris on July 2, 2010.

Description: "Basically, this is a "refrigerator soup" -- made from
leftovers for dinner from the previous night's party. It turned out quite
tasty and the family enjoyed it the following day for lunch."

Source: "Homemade"

NOTES: Notice that I did not add any additional seasoning or butter to the
soup and it was very good. Given the seasoning in my turkey stock, on the
crabs and shrimp, and the flavor associated with the ancho peppers, it was
seasoned just right for us.

Contributed to the FareShare Gazette by Art; 4 July 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 282 Calories; 3g Fat (8.4% calories 
from fat); 14g Protein; 48g Carbohydrate; 10g Dietary Fiber; 20mg Cholesterol; 
96mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable.

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