Not She Crab Soup
Dive into a comforting bowl of "Not She Crab Soup," a delightful seafood twist on the Southern classic without the traditional crab. This creamy, flavor-packed soup combines tender white fish and succulent shrimp with the rich aroma of Old Bay seasoning, a splash of dry sherry, and a hint of lemon for brightness. A velvety blend of chicken or vegetable stock and half-and-half creates the perfect base, while fresh parsley and paprika add vibrant finishing touches. Quick to prepare in just 45 minutes, this elegant dish is perfect for weeknight dinners or special occasions. Serve it steaming hot with crusty bread or crackers for a satisfying, coastal-inspired meal.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1.5 cups half-and-half
- 0.5 pound white fish (such as cod or haddock), finely chopped
- 0.5 pound cooked shrimp, finely chopped
- 1 teaspoon Old Bay seasoning
- 2 tablespoons dry sherry
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
Instructions
In a large pot over medium heat, melt the butter until foamy.
Add the diced onion, celery, and garlic to the pot, and sauté for 5 minutes or until softened and fragrant.
Sprinkle the flour over the cooked vegetables and stir to form a roux. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable stock, ensuring no lumps form. Bring the mixture to a simmer.
Pour in the half-and-half and stir to combine. Allow the soup to come to a gentle simmer but do not let it boil.
Add the chopped white fish and shrimp to the pot. Stir gently and cook for 8-10 minutes or until the seafood is cooked through and tender.
Season the soup with Old Bay seasoning, dry sherry, salt, pepper, and paprika. Stir well to ensure even distribution of the spices.
Finish the soup by stirring in the lemon juice and fresh parsley for a burst of freshness.
Taste and adjust seasoning as needed. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.6 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 21.5 mcg | 107% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2093 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
