Split tomatoes in half, season with olive oil, salt and pepper and place cut-side-down on the grill until nicely charred
Turn and cook on the skin side for about one minute and remove.
In a pot over medium heat, add shellfish stock, tomato juice, charred tomatoes, jalapeno, diced potato and chipotles
Tie up the bay leaf and thyme in cheese cloth and add to the pot
Bring soup to a simmer and cook for about 45 minutes until reduced by 1/3 and potatoes are fully cooked
Remove cheese cloth from soup and transfer the soup mix to a blender and blend in batches until smooth.
Season with lemon juice and Old Bay
Place back in the pot and add the garnish below and cook until warmed through.
Serve with crab toast (recipe below)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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