Here's yet another canned soup recipe <VBG>. While chatting online this
evening with Steve Pope (ref: http://www.recfoodcooking.com/chat.html),
I mentioned a recipe I was taught by my dad when the 'canned soup'
thread was brought up. I told him I'd post the recipe here. It's very
simple and has only 5 main ingredients. I may have posted it before,
but here it goes again Problem is, I'm not sure what it's
called!??!!??

Crab Curry Soup (???)

1 can Campbells consomme soup*
1 can Campbells tomato soup*
1 can Campbells "green pea" soup* (_DO NOT USE_ "split pea with ham"
soup)
curry powder to taste
canned crabmeat (1 or 2 cans, by preference)

In a double boiler over simmering water, combine the three cans of
condensed soups and DO NOT DILUTE. Use an immersion/stick blender to
combine soups together until velvety smooth. The green pea soup is like
paste, so it'll be the hardest to combine with the other two soups.
After the soups are well combined, add the curry powder to taste.
Thoroughly heat, then gently mix in the canned crabmeat that has been
drained and pressed of fluids. After the crabmeat is hot (approx. 3-4
minutes), serve in a bowl with a dollop of sour cream and some chopped
chives, if desired.

*It is not recommended to add additional salt to this recipe since
there's probably already too much sodium!

Sky, who greatly dislikes peas of any sort in any form except with this
recipe!

P.S. If no immersion/stick blender is available or handy, then use a
regular blender to thoroughly mix and combine the soups together prior
to placing in the double boiler to heat.

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice