How to make it

  • Heat oil in large sauce pan over moderate heat for a few minutes, add onions, garlic, herbs and cook until fragrant and soft.
  • Add pepper, squash, both broths and the strips of lemon zest. Bring to a low simmer, cover and cook for 20 minutes. Remove lemon zest.
  • Cool slightly and then puree in batches in a blender.
  • Return to low heat, keep warm, taste and add salt and pepper to taste.
  • In six shallow soup bowls, place a slice thick french bread, brushed with olive oil and with equal portions of crab. Ladle hot soup over bread and crab to heat through. Drizzle with a touch of chili oil or a lemon oil. Sprinkle with chives and lemon zest.

Reviews & Comments 4

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  • notyourmomma 7 years ago
    For the every day meal, I just stirred in the crab into the soup to heat and served a roll on the side for dipping. I did a touch of chili oil for my bowl and left it plain for hubby and he declared it good.
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  • chuckieb 7 years ago
    Put this dish down for my 'last meal' would ya? :) WOW with a capital W. Amazing post Tina. You rock!
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  • laurieg 7 years ago
    looks yummy!
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  • Good4U 8 years ago
    You had me on Zing! Yum! Yum! Yum.;-)
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