• Ingredients: 38
  • Serves: 8
  • Prep: 45 min
  • Bake: 1 3/4 hr

Venetian crab soup with canola oil, small onion, chopped, celery rib, chopped, small fennel bulb, trimmed and chopped, shrimp, can whole tomatoes in juice, ginger, peeled and chopped, saffron threads, crumbled, curry powder, 1/2 california bay leaf or 1 turkish, quart chicken stock or reduced-sodium chicken broth, yukon gold potato, small celery root, unsalted butter, jumbo lump crabmeat. To make this venetian crab soup for 8 persons you will need 45 min for preaparation and 1 3/4 hr for baking.

Ingredients

  • 2 tbsps. canola oil
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 small fennel bulb, trimmed and chopped
  • Shrimp shells from 2 lb. shrimp
  • 1 tomatoes juice
  • 1 pc. ginger, peeled and chopped
  • 1 large pinch saffron threads, crumbled
  • 1/4 tsp. curry powder
  • 1/2 California bay leaf or 1 Turkish
  • 2 chicken
  • 1 Yukon Gold potato
  • 1 small celery root
  • 1 tbsp. unsalted butter
  • 1 lb. jumbo lump crabmeat

Hummus:

Sandwiches:

  • 4 5×3-inch slices whole grain bread
  • 1 Persian cucumber or one 4-inch pc. English hothouse cucumber, thinly sliced
  • 8 fresh mint leaves
  • 4 fresh cilantro sprigs
  • 4 oz. feta cheese, cut into 1/4-inch-thick slices

For chickpea salad:

  • 1 can chickpeas, rinsed and drained
  • 1/4 cup finely chopped red onion
  • 1 tbsp. chopped mint

For green bean salad

  • 1 lb. haricorts verts or other green beans
  • 1/2 cup whole almonds with skin, toasted and coarsely chopped

For grilled mushrooms and chicken:

  • 3/4 lb. fresh cremini mushrooms, halved
  • 3/4 lb. fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 lb. skinless boneless chicken thighs
  • 1/3 cup basil pesto

Fresh tomato salad:

  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil

For lettuce:

  • Equipment: a perforated grill sheet

Directions

  1. Step 1 Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers. Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes.

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  2. Step 2 Add shrimp shells and cook, stirring occasionally, until shells turn pink. Stir in tomatoes with their juice.

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  3. Step 3 Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes.

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  4. Step 4 Discard bay leaf, then purée soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids).

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  5. Step 5 Peel and dice potato. Peel and dice enough celery root to measure 1/2 cup. Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes.

    For this step you will need

Nutrition information

Calories 655 Carbohydrates 106 g (35%)
Fat 10 g (16%) Protein 33 g (66%)
Saturated Fat 2 g (12%) Sodium 747 mg (31%)
Polyunsaturated Fat 2 g Fiber 6 g (26%)
Monounsaturated Fat 4 g Cholesterol 66 mg (22%)