Sweet Potato And Crab Soup Recipes

SWEET POTATO AND CRAB SOUP

Sweet Potato and Crab Soup image

This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 tablespoons butter, divided
2 medium leeks (white portion only), finely chopped
3 garlic cloves, minced
4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
5 cups vegetable stock
2 cups heavy whipping cream
4 teaspoons fresh thyme leaves, divided
12 ounces lump crabmeat, drained
Croutons, optional

Steps:

In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes., Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.

Nutrition Facts : Calories 370 calories, Fat 28g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 994mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

THAI SWEET POTATO WITH CRAB SOUP

Thai Sweet Potato with Crab Soup image

More comfort food for a cold winter night! Credit goes to Darlene King, a Cordon Bleu-trained chef who owns a gourmet food shop in Port Hope, Ontario.

Provided by CountryLady

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
2 teaspoons Thai red curry paste (or curry powder)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 large sweet potato, peeled & diced (about 12 oz)
2 cups chicken stock or 2 cups vegetable stock
2 cups coconut milk
4 ounces shelled cooked crabmeat (about 1 cup)
1 small roasted red pepper, diced
salt & pepper

Steps:

Heat oil over medium-high heat in a large pot.
Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
Add curry, coriander& cumin and saute for 30 seconds longer.
Add sweet potato& saute for another 30 seconds.
Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
Remove from the heat, let cool slightly& ladle into a food processor.
Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.

POTATO AND CRAB MEAT SOUP

Potato and Crab Meat Soup image

This soup makes a good beginning for a holiday dinner for a light, late night supper to celebrate the holiday evening. ©2007-2014 Netta Belle's Choice® cookbookinabox® "Reg. U.S. Pat. & Trdmk.Off." Reg. "Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Provided by Julia Ann Souders

Categories Quick and Easy

Time 50m

Number Of Ingredients 11

Ingredients

12 ounces lump crab meat, drained and checked for shells
1 large russet potato, diced 1/2 inch size
1 tablespoon butter
1/4 cup onion, diced
2 cups milk
1 tablespoon flour
1/2 cup cream or half and half milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
1 pinch of nutmeg, freshly grated
1 tablespoon sherry

Steps:

Cook in a double boiler or heavy large sauce pan to prevent scorching. When using canned crab meat, check for shells; set aside. Peel and dice the potato, cook until soft; drain and set aside. Heat the milk and have ready to add to the mixture. Melt the butter in the double boiler or sauce pan. Add the onion and cook until it is soft and translucent. Add the crab meat and potato and stir in the heated milk. Stir the flour and cream together to a smooth paste and pour into the milk mixture. Add the Worcestershire sauce, Flavour-Enhancer spice Blend, grated nutmeg and sherry. Cook over low heat for 30 minute without letting soup come to a boil.

Nutrition Facts : ServingSize 348 g, Calories 334, Fat 14.07 g, TransFat 0.0 g, SaturatedFat 8.2 g, Cholesterol 115 g, Sodium 377 g, Carbohydrate 26.26 g, Fiber 1.4 g, Sugar 7.78 g, Protein 24.5 g

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