This soup totally cured a craving for cream of crab soup without using heavy cream. Of course, you can omit cheese and wine to make it even healthier, but there is no living without cheese and wine, am I right? I highly recommend this one.
2 tablespoons olive oil
2 tablespoon butter
1 medium onion, chopped (about 1 cup)
salt & pepper
2 garlic cloves
2 pounds of zucchini, sliced
4 cups chicken broth
1/2 cup white wine
1 lb lump crab meat
3 tablespoon chopped chives, divided
6 slices baguette bread
1 garlic clove
1/2 cup grated cheese Parm
Cook the onion in the olive oil and butter in a large stock pot with a little salt and pepper for several minutes until the onion is soft. Cook over medium low heat, slowly, so the onion doesn’t burn. Grate one of the garlic cloves over the onions and cook for just a minute or so, until garlic is a little soft.
Add the sliced zucchini into the pot and cook, covered, for about 10 minutes. Add the chicken broth, wine and 2 tablespoons of the chopped chives and cover again and cook for another 10 minutes. Taste and adjust the seasoning, adding more salt if needed. Add half of the crab meat
Take an immersion blender and puree the soup. (If you don’t have one, pour the soup into a blender and puree).
Pour back into the pot with the rest of the lump crab meat. Heat through.
Meanwhile, preheat your broiler. Place the bread slices on a baking sheet and broil just until toasted and golden. Take the second garlic clove and rub over the warm bread.
Serve the soup with the grated cheese, fresh chives and a garlic toast on top.
