Delicious summer soup. With green salad and a loaf of crusty homemade bread makes an excellent lunch or light supper meal. Can be made vegan with substitution of vegetable stock for chicken broth. I deviated slightly from original with addition of celery and red bell pepper.
Servings: 8Prep Time: 15 minutes Cook Time: 30 minutes
6 tablespoons butter
2 carrots, grated
1 large onion, finely diced
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1/2 teaspoons red pepper flakes
4 medium yellow summer squash, grated
4 cups reduced fat chicken broth (homemade preferred)
1 pound crab meat, shell pieces removed (fake crab acceptable if fresh crab meat unavailable)
1/2 cup all-purpose flour
2 cups whole milk
2 tablespoons snipped chives
1. Melt butter in a Dutch oven or large sauce pan over medium heat. Add carrot, onion, celery, red bell pepper and garlic; cook until tender, about 8 minutes. Add pepper flakes and squash and cook until tender, about 10 minutes.
2. Add chicken broth and mix well. Bring to a simmer. Add crab meat; cook over low heat until thoroughly heated.
3. Whisk together flour and a little of the milk to make a paste. Add remaining milk and mix well. Add to soup.
4. Cook, stirring, until soup thickens, about 10 minutes. Do not boil. Garnish with chives to serve.
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