Make this vibrant, peppery soup and easy crab salad up to a day ahead, and then stash them in the fridge to chill.
Ingredients
- 1 poblano pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 2 Jalapeño peppers, seeded and chopped
- 4 garlic cloves, minced
- 2 1/2 pounds firm green tomatoes, cored and coarsely chopped
- 6 cups chicken or vegetable broth
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- 3 cups loosely packed arugula
- 14 fresh basil leaves
- 1/2 bunch fresh cilantro, stems removed
- 2 1/2 tablespoons fresh lemon juice
- 1 to 2 teaspoon. hot sauce
- Lump Crabmeat Salad
Preparation
- Preheat broiler with oven rack 5 inches from heat. Cut poblano pepper in half lengthwise; remove seeds. Broil pepper halves, skin sides up, on an aluminum foil-lined baking sheet 2 to 3 minutes on each side or until blistered. Place pepper halves in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel pepper halves, and chop.
- Melt butter with oil in a Dutch oven over medium-high heat. Reduce heat to low; add onions, and cook, stirring often, 15 minutes.
- Add celery, Jalapeño peppers, and chopped poblano pepper; cook, stirring often, 5 minutes.
- Add garlic; cook, stirring constantly, 2 minutes.
- Add tomatoes, broth, and bay leaves. Season with salt and pepper. Increase heat to medium-high, and bring to a boil.
- Reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes or until tomatoes are tender.
- Remove from heat, and discard bay leaves.
- Stir in arugula, basil, and cilantro.
- Let cool 30 minutes.
- Process soup, in batches, in a food processor or blender until smooth.
- Stir in lemon juice and hot sauce; add salt and pepper to taste.
- Cover and chill 8 to 24 hours.
- Ladle chilled soup into serving bowls; top each serving with about 2 Tablespoons Lump Crabmeat Salad.