corn and crab soup with crispy tortilla strips

by Mary & Christina on September 26, 2011 · 0 comments

There is something so comforting about a bowl of soup, especially during the fall and winter.  My great friend, Lauren, came over last week and we made Jenna’s Carrot Ginger soup.  It came out fantastic and was just what we were craving on a rainy, lazy night.  It was so easy to prepare and so delicious.  It brought back some memories of my awesome spicy roasted sweet potato carrot with ginger soup that I made last winter.  I almost forgot about how great of a soup that is.  I love it because the vegetables are roasted so the sweetness of the vegetables really stand out in the soup.  Soup is so fun and I don’t think that I could ever get sick of it.  I actually have plans to make two new soups in the next week, so I will definitely be sharing those recipes soon!

The recipe that I am sharing today comes from the August 2006 issue of Bon Appetit Magazine.  My mom and I have been wanting to make this recipe for corn and crab soup with crispy tortilla strips ever since we first came across it last year.  We finally got around to making this about a month ago and I am finally sharing the recipe with everyone…better late than never!

I think that this soup would best be enjoyed in the spring/beginning of summer or towards the end of summer/beginning of fall.  It is a light and flavorful soup and the flavor combination of crab and corn is perfect.  Also, do not miss out on making your own tortilla strips.  Sure, they may not look like anything special, but, trust me, they were so delicious.

 

 

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