Crab Soup with Tadka

By Yogadiva

Ingredients

• Soup
• 2 tbsp butter
• 2 garlic cloves, chopped
• 1 small yellow onion, thinly sliced
• 1 can (15.5 oz) cannellini beans, drained and rinsed
• 2 cups chicken broth
• 1/4 cup heavy cream
• Salt and ground white pepper
• 1/4 lb cooked lump crab, picked over
• Tadka
• 1 tbsp ghee or vegetable oil
• 1/4 tsp deghi mirch or paprika
• 1/8 tsp red pepper flakes

Details

Servings 2
Adapted from energytimes.com

Preparation

Step 1

1. Heat the ghee in a small pan on medium heat until quite hot.
2. Add the deghi mirch and red pepper flakes.
3. Remove from heat immediately and drizzle over the soup right away.

4. Heat the butter in a medium saucepan over medium heat.
5. Add the garlic and onion. Sauté for about 10 minutes, or until transparent and soft. Add the beans and cook another five minutes. Add the broth and simmer for 15 minutes.
6. Remove from the heat and allow to cool to room temperature.
7. Working in batches if necessary, puree in a blender until smooth. (If you prefer a really smooth soup, pass the puree through a strainer.)
8. Return the soup to a clean saucepan and stir in the heavy cream. Check the seasoning and adjust as necessary with salt and pepper.
9. Reheat the soup to a gentle simmer, then ladle into serving bowls and top each with an equal amount of crab.