Friday, August 29, 2014
Nectarine Soup with Crab Salad
I can probably eat a pound of crabmeat served with nothing but a fork, but that's no fun, and maybe more than a bit piggy. I didn't want to only make crabcakes, especially since I feel I've done that recently. I thought back to a soup I made with avocados and garnished with crab salad and decided that would hit the spot. Only we didn't have any avocados. But we did have a big bag of nectarines and white peaches that I had purchased at the farmers' market earlier in the week. Rather than going to my old stand-by soup, gazpacho, I decided to let the nectarines speak for themselves. Blended with a bit of Greek yogurt and seasoned with savory spices, it went nicely with the rich, sweet, blue crab (the best crab!).
As for the salad, I went with a ceviche-style preparation, with citrus juices, jalapeno, and tomato. Mr Minx and I agreed that it was a restaurant-quality dish, and not really all that difficult to prepare. And made entirely from things we already had on hand in the pantry and fridge.
1/4 cup Greek yogurt
1/2 cup chicken stock (you can use veg stock, or water)
1/4 cup mint leaves, loosely packed
1/4 teaspoon ground ginger
1/8 teaspoon ground coriander
1/8 teaspoon harissa powder
Large pinch salt
Agave syrup, to taste
1 small shallot, minced
1 small tomato, seeded and diced, or 5-6 cherry tomatoes, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons extra virgin olive oil
1 teaspoon agave syrup
1/2 lb fresh blue crab meat
To make salad: Place vegetables in a medium bowl. In a small bowl, whisk together citrus juices, olive oil, and agave syrup. Pour over vegetables. Add crab meat and gently fold to coat with dressing. Refrigerate for at least an hour for flavors to meld and to tame the oniony-ness of the shallot.
To serve: Pour soup into bowls or cups. Top with a generous portion of crab salad.
Serves 4-6, with extra crab salad.
Posted on Minxeats.com.