Maryland “Crab” Soup Redux
I had a hard time figuring out what to make for lunch today. I was out lazing on a float in the pool, reading, the contents of the kitchen running through my mind. We’re out of bread, so no sandwiches, and although I have plenty of noodles, we’ve had them twice already this week. I didn’t want to go to the grocery store because I want to devote as much time as possible to the pool. (I know, my life is very hard.) So of course I thought about soup, and in the course of deciding what type of soup, decided I wanted “crab” soup. I’ve posted a recipe for Maryland “Crab” Soup before, but I didn’t bother looking at that post (though I did use young jackfruit as the “crab” again – something about the way it looks when you pull it apart really reminds me of crab). I really just wanted something fast so I could get back to swimming before we head out to a party tonight. So this version is easier than the other. I didn’t photograph the steps because I wasn’t planning to post it, but it ended up so well I figured I would.
Maryland “Crab” Soup Redux
1/2 onion, diced
1 carrot, diced
4 cloves garlic, minced or pressed
4 cups vegan “chicken” broth
1/3 cup French lentils
1 can diced tomatoes
1 can young green jackfruit (packed in water), shredded (just pull it apart with your hands)
a few pieces dulse, snipped into tiny pieces with kitchen shears
1/2 tsp thyme
1 tsp parsley
1/2 tsp kelp powder
1-2 Tbsp Old Bay seasoning
1/2 cup frozen corn kernels (or use fresh)
In soup pot, saute the onions, carrots, and garlic in a small amount of oil until soft. Add the rest of the ingredients except the corn, bring to a boil, reduce heat, and simmer, covered, for half an hour. Add the corn and cook an additional 5 minutes.
Hm, I guess there wasn’t much to that, so I didn’t need photos anyway! The only thing I felt this was missing was green beans, and that probably only because I looked at the photos of the old recipe and thought they looked really good. So I’d have liked to have added some french-cut green beans, or at least something green, like fresh parsley. But alas, I had limited resources. And nonetheless, it turned out very well. In fact, it was excellent and even better than the old, more involved version.
Josiane Said,
August 15, 2009 @ 3:35 pm
Simpler is often better! I’m craving soup, now…
Josiane Said,
August 15, 2009 @ 3:35 pm
Simpler is often better! I’m craving soup, now…
trinity Said,
August 15, 2009 @ 4:58 pm
what’s jackfruit taste like? is it sweet? I’ve never had it.
renae Said,
August 15, 2009 @ 5:02 pm
It’s sort of almost tasteless, really. I’ve only ever had the young jackfruit from a can, so I can’t say what it tastes like when it’s mature. It’s not at all sweet. Although it doesn’t taste the same and the texture is totally different, it’s like tofu in that it has only a very mild taste of its own and instead takes on the taste of whatever you season it with or cook it in.
trinity Said,
August 15, 2009 @ 4:58 pm
what’s jackfruit taste like? is it sweet? I’ve never had it.
renae Said,
August 15, 2009 @ 5:02 pm
It’s sort of almost tasteless, really. I’ve only ever had the young jackfruit from a can, so I can’t say what it tastes like when it’s mature. It’s not at all sweet. Although it doesn’t taste the same and the texture is totally different, it’s like tofu in that it has only a very mild taste of its own and instead takes on the taste of whatever you season it with or cook it in.
Jes Said,
August 18, 2009 @ 12:14 am
I’ve been trying to find canned jackfruit for forever and still a no-go…Asian grocery stores?
renae Said,
August 18, 2009 @ 3:11 pm
Jes, I’ve seen jackfruit in most Asian grocery stores around here, but never anywhere else, including the pretty-substantial international section at Wegmans. I usually get it at Super H, but I’ve also seen it in smaller Vietnamese stores.
Jes Said,
August 18, 2009 @ 12:14 am
I’ve been trying to find canned jackfruit for forever and still a no-go…Asian grocery stores?
renae Said,
August 18, 2009 @ 3:11 pm
Jes, I’ve seen jackfruit in most Asian grocery stores around here, but never anywhere else, including the pretty-substantial international section at Wegmans. I usually get it at Super H, but I’ve also seen it in smaller Vietnamese stores.
Maka Said,
August 18, 2009 @ 12:41 pm
What is dolse?
renae Said,
August 18, 2009 @ 1:52 pm
Dulse is a type of seaweed. I used it to add a “sea-like” flavor, but you could omit it, especially if you have kelp powder.
Maka Said,
August 18, 2009 @ 12:41 pm
What is dolse?
renae Said,
August 18, 2009 @ 1:52 pm
Dulse is a type of seaweed. I used it to add a “sea-like” flavor, but you could omit it, especially if you have kelp powder.
Mo Said,
August 25, 2009 @ 10:26 pm
Ooh, that soup is looking mighty tasty!