Recipe Talk

I had a McCalls Recipe Card collection that was copyrighted 1973. There was a crab soup recipe that was wonderful. I eventually got rid of the collection but saved several favorite cards, the soup recipe being one of them. I have since lost the card and hope someone has the recipe!

Merry Xmas!

Creole Country 21 r

Shrimp and Crab Soup

1973 McCall's Great American Recipe Collection

1 sweet red peppers

1 green bell pepper

2 carrots, peeled

1 can (1lb 12oz) whole tomatoes, undrained

1 white onion , peeled

4 whole cloves, for studding onion

2 shallots, peeled and chopped

2 cans (10 3/4 oz sz) condensed soup
undiluted

1 1/2 cups chopped celery

1/2 teaspoon dried basil leaves

1/8 teaspoon thyme

1 whole bay leaf

1/4 teaspoon tumeric

1/4 teaspoon crushed, dried red hot pepper

1 teaspoon salt

1 lb unshelled fresh shrimp

1 can (7 3/4 oz) king Crabmeat, drained and
cartlidge removed

1/4 cup lemon juice

1 tablespoon chopped parsley

1. Wash peppers. Remove seeds, cut into small pieces. Slice
carrots thinly crosswise. (You should have about 1 cup each peppers and carrots.)

2. Break up tomatoes with fork. Stud onion with cloves. Slice shallots.

3. In large saucepan, bring 3 cups water and chicken broth to a boil. Add red and green peppers, carrots and tomatoes, onion
with cloves, shallots, celery, basil, thyme, tumeric, bay leaf, and dry hot red pepper. Return to a boil.
reduce heat and simmer, uncovered 30 mins.

4, Cook shrimp: In small saucepan, bring 2 cups water with salt to a boiling.
Add shrimp, SIMMER 10 mins uncovered.
Drain, save 1 cup liquid. Cool shrimp, shell and devein.

5. Add shrimp, reserved cooking liquid, crabmeat, and lemon juice to soup. Cook gently, uncovered, 10 mins
Add parsley at the end of cooking time. Taste and add salt if needed.

Makes 2 quarts: 6 to 8 serving.