Creamy Crab Veggie Soup (courtesy Kim Keating)

I'm a little jealous of Kim's photography skills too!

Y'all ... Kim does it again! If you're lucky to call Kim your friend (and I'm lucky!), you've probably enjoyed her crab soup at some point. Cooking for each other is basically an added benefit of our friendship, she makes me yummy soup and cocktails and I make her lasagna. It's awesome, I know. ;-) If you missed her previous blog submission for her crockpot curry chicken, click HERE.

INGREDIENTS

• 4 Tbs unsalted butter
• 4 Tbs all purpose flour
• 1 small onion, diced
• 2 stalks celery, diced
• 2 shallots, diced
• 4 garlic cloves, minced
• 3 large carrots, diced
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp old bay
• 1 cup frozen corn rinsed in colander
• 1 cup water
• 2 bay leaves
• 2-3 heads broccoli, diced (depends on their size)
• 2 cups whole milk
• 2 cups heavy cream (plus more if you need it)
• 1 lb cooked crab meat picked through for shells

DIRECTIONS

1. Heat the butter in a large heavy pot over medium heat. 
2. Add the flour stirring constantly with a whisk until blended. Continue stirring to make a light roux, 5 to 10 minutes.
3. Add the onions, celery, shallots, garlic, carrots, salt, pepper, and old bay and cook, stirring occasionally, until the onions have softened, about 5 minutes.  
4. Then add the corn and water. Add the bay leaves and bring to a boil.  
5. Add the broccoli, milk, and cream and bring to a simmer. 
6. Add more cream if needed (depending on how thick you like your soup, remember you still have the crab to add).  
7. Reduce the heat to medium-low and simmer covered for 30 minutes.
8. Stir in the crabmeat adjust spices to taste. 
9. Remove and discard the bay leaves and serve!  Even better the next day.  

NOTE: You can also add potatoes if you want them, but cut them very small and add them when you add the corn or for more flavor roast them in the oven and then add to the soup when you add the crab, but be sure to leave room for them because this soup is pretty thick to begin with.