Not quite “She” Crab Soup

Typically Seth and I vacation each year over the week of Thanksgiving, it’s always a good time for us both to be away. Last year we had a long vacation to Peru and we’re in the midst of planning another long international trip next May, so this year we decided to stay domestic. Because we had such a wonderful experience staying with Belmond (properties) on our trip through Peru and were so impressed with their organization and handling of our itinerary, we decided to stay with them again in the US. They only have three properties in the US and one happens to be in Charleston, SC…where we decided to vacation this past Thanksgiving. We have close friends that used to live in Charleston, and have always heard wonderful things about the city (food, how walk-able it is, history, etc.).

We had a lot of fun while we were there, and for the most part ate our way through the entire city. We’re huge seafood fans so we consumed copious amounts of all things seafood while in town, including She Crab Soup – goodness that stuff is amazingness in a bowl.

Now that we’re back home and I’m not traveling for work for a while I’m cooking more again, and especially soups since Minnesota is all of a sudden frozen tundra. I put this soup together the other night and it is hearty and rich. It isn’t quite She Crab Soup but it has the flavor! I just wanted to substitute for some cleaner and more nutrient rich ingredients in mine.

Not Quite She Crab Soup

  • 2 cans full fat coconut milk
  • 32 oz chicken stock
  • 1/3 cup sherry cooking wine
  • 1 1/2 white onions, diced
  • 3 TBSP minced garlic
  • 6 drops of Tabasco sauce
  • Couple shakes of cayenne pepper
  • 1 stick garlic herb Kerrygold butter
  • 13 – 16 oz lump crab meat (I used blue crab)
  • 2 TBSP tapioca starch mixed with water (gluten-free thickener)
  • Sea salt and fresh black pepper to taste

Combine everything except the crab meat and bring to a boil, continuing to stir so the onions cook and start to become transparent. Add the crab and let the soup simmer for 30 minutes or so until more crab flavor is incorporated. I drained one can of crab meat, but used the juices in the other can for more flavor.

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Onion and Mushroom Soup

It’s really starting to feel like winter here in Minnesota, and it makes me crave warmth. French onion soup is something I’ve rarely ate throughout my life – why? No clue (possibly because it typically has a giant bread crusty on top…)! But it’s rich, comforting and so flavorful. There’s a local restaurant we frequent, and I asked recently ┬áif I could order their french onion soup without the bread on top and it was exactly what I was wanting. Now I crave it. On a recent particularly chilly and windy day I decided to try my hand at throwing together a french onion-esque soup for dinner with mushrooms, because mushrooms.

Onion and Mushroom Soup

  • 8 medium yellow onions, sliced
  • 1/2 package sliced baby crimini mushrooms
  • 1/2 package sliced white button mushrooms
  • 1/2 stick Kerrygold garlic herb butter
  • 3 TBSP minced garlic
  • 2 32 oz containers beef stock
  • 2 TBSP sherry
  • 1 TBSP worcestershire sauce
  • 3 sprigs fresh thyme
  • Sea salt
  • Black pepper

In a stock pot, add the sliced onions, garlic, butter, 1 TBSP sherry, salt and pepper and saute until onions are transparent, add mushrooms. Continue sauteing until mushrooms soften and the onions are starting to brown. Add remaining sherry, worcestershire sauce, fresh thyme and both containers of beef stock. Bring to a rolling boil, reduce to medium heat and let cook for another 20 minutes.

Very easy soup to make, full of flavor and reheats easily. Feel free to garnish with additional fresh thyme, cheese, etc.IMG_6034[1]IMG_6033[1]IMG_6035[1]IMG_6036[1]

Chicken Kale Soup

With the recent chill in the air in San Diego (FINALLY), I was wanting something warm, specifically soup. I decided to use ingredients I had at home and throw something together, which is why soup is so awesome-use what you have! I ended up with Chicken Kale Soup.

Chicken Kale Soup

  • Chicken broth (I used organic free range)
  • Shredded/chopped chicken
  • Kale salad
  • Grass-fed garlic butter (Kerrygold)
  • Diced white onion
  • Loosely chopped whole garlic cloves
  • Thyme
  • Pepper

I first put a 1/2 a stick of Kerrygold grass-fed garlic butter in the pot and let it start to melt. Then I added 2 containers of chicken broth, and let it come to a boil. I added the diced onion, about 3/4 bag of kale salad (it’s an organic small bag of prepared kale salad, that has shredded carrots and purple cabbage in it), garlic, cut chicken (again making use of the chicken Seth roasted on Friday night). I let it simmer for a bit, added a generous portion of fresh black pepper and dried thyme. It is tasty and there is plenty leftover!DSC_0004DSC_0009

Dairy free, except for the grass-fed butter. Gluten free. Grain free. Not to mention-packed with nutrients!