Sweet Potato and Crab Soup

This simple and hearty crab soup recipe is perfect for these misty winter days as we wait for spring to arrive. Instead of sweet potato, you can always use butternut squash or pumpkin as a substitute, but the live Dungeness crab we have available for our Vancouver members this March, will definitely be the star of this sustainable seafood dish!

Ingredients

• 4 tablespoons butter, divided
• 2 medium leeks (white portion only), finely chopped
• 3 garlic cloves, minced
• 4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
• 1 teaspoon salt, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 5 cups vegetable stock
• 2 cups heavy whipping cream
• 4 teaspoons fresh thyme leaves, divided
• 3/4 lb (or 1.5 cups) of crabmeat
• croutons, optional

Directions

1. In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes
2. Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes
3. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil Reduce heat; simmer, uncovered, 5 minutes
4. Meanwhile, in a large skillet, melt remaining 2 tablespoons butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings of soup with crab mixture and, if desired, croutons.

Servings: 8 people

Recipe is sourced from the ‘Taste of Home’ website – link here.