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Kokopelli Crab Soup

Submitted by: Mary on 03/07/2004
2774 views
2.84 avg rating
200 votes
 
 
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Ingredients

2 Red bell peppers, roasted and cut into small cubes
2 Chipotle peppers (from canned in adobo sauce), chopped
1 Onion, diced
6 Cloves garlic, minced
1 T Cumin seeds
1 T Fresh rosemary, chopped

1 Bay leaf
1 t Salt
6 C Chicken or vegetable stock
2 (6 oz) Cans drained crabmeat
2 C Heavy cream
Fresh Cilantro, chopped

Directions

In a blender or food processor, puree chipotle peppers, onion, garlic, cumin seeds, and rosemary with 1 cup of stock. Add to slow cooker along with the remaining stock, bay leaf, salt, and black pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.



Add roasted red pepper, crab meat and heavy cream. Cover and cook on high for 20 minutes until heated through. Discard bay leaf.



Spoon into bowls and garnish with cilantro.

Servings

6

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve this soup in bread bowls that have been made with a low carb bread mix.
 
 
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