1/2 Green pepper
1 Celery stalk
1 clove Garlic
1 can Anchovies in oil
1 tbsp Pesto
1/2 Cup White wine
1-2 Tbsp butter
1/3 Cup Flour
1 Litre Milk + Water as needed
Crushed red pepper
1 tsp Old Bay
1 pound Crabmeat (lump or claw)
Start by dicing one zucchini, put in a colander, salt and let sit while you prep everything else.
Coat the bottom of a heavy pot and let warm. Add diced Onion, green pepper, celery, and one can of anchovies with the oil, pesto and last add the finely chopped (or garlic pressed) garlic.
Let start to become translucent and until the anchovies are completely broken up.
Add about ½ - ¾ cup of white wine
Simmer to let the wine cook off.
Now add about 1/3 cup of flour.
Stir it around. It will soak up all the liquid. Keep stirring it around to let the
flour “cook” for a few minutes.
A little at a time- add in about 1 litre of whole milk (or 2% if you must!)
Stir around on low making sure nothing it sticking to the bottom.
At this point add some water if needed. I usually add about a cup or two.
Add in a pinch of salt (not too much!), black pepper, red pepper flakes, oregano (just a bit!) and a teaspoon of Old Bay seasoning or the like.
Rinse off the salted zucchini. Add to the soup.
Now add 1 lb of crab meat. Stir.
Let cook for another 10-15 min on low.
Serve with some crusty Italian bread!
I hope you love this as much as I do!
I don't make cream soups often... but if you are going to... make a good one! ...like one that has added green veggies!