Sky wrote:
> 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.
>
Oh eeek. That reminds me of something my step-grandmother used to
make. "Nuff said.

--
Jean B.