VERACRUZANA CRAB SOUP - NYTIMES

VERACRUZANA CRAB SOUP - NYTIMES image

Yield servings

Number Of Ingredients 15

1 tablespoon olive oil
2 medium onions, chopped
3 large garlic cloves, minced or put through a press
2 medium-size canned jalapeño chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped)
1/4 cup chopped green olives
Scant 1/4 cup capers, drained, rinsed, and chopped
2 28-ounce cans tomatoes, drained and chopped
Salt (1 to 2 teaspoons)
1 pound Yukon gold potatoes, scrubbed and diced
1 pound winter squash or zucchini, peeled and diced (about 2 cups diced)
A bouquet garni made with 2 sprigs each cilantro and mint, and 2 bay leaves
1/2 teaspoon oregano
1 1/2 pounds fresh crabmeat
1/2 cup chopped cilantro
3 limes, cut in wedges, for serving

Steps:

1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue to cook for another minute or two, until the garlic begins to color. Add the tomatoes and about 1/2 teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant. Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes. Add 2 quarts water and salt to taste, and bring to a simmer. Simmer 30 minutes, until the potatoes and pumpkin are tender. Taste and adjust seasonings, adding more salt and/or garlic if you wish. Remove from the heat if not serving right away. 2. Bring the soup back to a bare simmer, and stir in the crab. Heat through, stirring and being careful not to let the soup boil or the crabmeat, which is already cooked, will become too rubbery. Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.