Monday, October 21, 2019

Soup Accents Fall Picnics

When out on a Sunday drive to see the autumn colors, I come prepared with a colorful soup to enjoy along the way. To preheat the thermos, fill it with boiling water and close the lid until the soup is heated. Empty the boiling water, fill it with soup and tighten the lids to stay hot for up to 2 hours. Today's menu features crab and vegetable soup, sourdough apple pie, cucumbers and tomatoes.


Crab and Vegetable Soup

(Serves 5)

Bring water and shells to a boil.  Simmer for 5 minutes. Discard shells.
1 1/2 cup boiling water
Shrimp shells

Saute onions, celery, mushrooms, carrots, peppers and garlic in olive oil for 5 minutes.
2 tablespoon diced onion
2 tablespoon celery
1/4 cup diced mushrooms
2 tablespoon carrots, diced
2 tablespoon sweet pepper, diced
1 garlic clove, minced
2 teaspoon olive oil
Add seafood broth.

Add remaining ingredients.
1 cup diced tomatoes in juice
2 tablespoon tomato paste
1 1/2 teaspoon seafood seasoning (see below)
1/3 cup cooked acorn squash
1/3 cup zucchini, diced
1 ear of corn, cut off the cob
1 large tomato, diced
8 ounce jumbo crab
1/4 teaspoon salt
Bring to a boil.  Simmer for 20 minutes.

Substitute any vegetables of choice for the above.  This is a great way to use those on hand. Our farmers market vendors still offer a nice assortment of fresh produce. My garden still has peppers, tomatoes and cucumbers!

Seafood Seasoning 

(Makes 2/3 cup:  One serving is 1/4 teaspoon)

4 tablespoon celery seed
3 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon black pepper
2 1/3 teaspoon allspice
3/4 teaspoon mustard powder
1/4 teaspoon cayenne

Our picnic today was at Teter Creek Wildlife Management Area in Barbour County, West Virginia.



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