Well the thought was there Saturday and the recipe came out. Then I remembered I was going to be having a big meal midafternoon and really didn't need lunch or dinner at home. Ok. Let's move on to cooking on Sunday and the final result to start.
This recipe came from Jessy (aka the Wicked One) over at GardenWeb. I'm not sure if the Uncle Bill in question is her uncle or not. One of these visits to CA, I'll have to ask Jessy about it. First, my lovelies, you read the recipe. Oh I know, you always do that. Well, I always think I do but sometimes I realize as I'm in the Midst of It that I've kind of skimmed it, not read it. DH would say this is typical of my rush to Not Listen. btw, that binder you see is ALL soup recipes.
I might have chopped the onion and garlic by hand but I wanted to make hummus next so I used the food processor which would then have a little flavor leftover for the hummus.
Saute those babies up, onions first then the garlic for just a tad. No burning!
Add the next batch of ingredients and blend nicely. You can see I used Knorr shrimp base instead of chicken or vegetable as I was adding some crabmeat.
Here is the soup with the dried oregano and pepper added. It was toooo cold to go out and get some fresh oregano when I was starting this but that oregano is a hardy soul and still flourishing outside.
I finished it up by adding about 1/2 cup of crabmeat and a good handful of feta. You can find the whole recipe and my notes here and check out the blender pureeing tip from Chow. This was a perfect Sunday lunch. Now I just need to get some more crab for the leftovers.
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