Venetian Crab Soup Recipe

Name: Venetian Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 small onions chopped; 1 each celery rib, chopped; 1 small fennel bulb trimmed and chopped; 1 x shrimp shells from 2 pounds shrimp (reserve shrimp for another use); 28 ounces tomatoes, canned with juice whole; 1/2 inch ginger peeled and chopped; 1 pinch saffron threads crumbled; 1/4 teaspoon curry powder; 1/2 each bay leaves; 2 quarts chicken broth, low salt; 8 ounces potatoes Yukon Gold; 1 small celeriac root; 1 tablespoon butter, unsalted; 1 pound crab meat jumbo

Servings: persons

2 tablespoons canola oil
1 small onions chopped
1 each celery rib, chopped
1 small fennel bulb trimmed and chopped
1 x shrimp shells from 2 pounds shrimp (reserve shrimp for another use)
28 ounces tomatoes, canned with juice whole
1/2 inch ginger peeled and chopped
1 pinch saffron threads crumbled
1/4 teaspoon curry powder
1/2 each bay leaves
2 quarts chicken broth, low salt
8 ounces potatoes Yukon Gold
1 small celeriac root
1 tablespoon butter, unsalted
1 pound crab meat jumbo

1
Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers.
2
Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes.
3
Add shrimp shells and cook, stirring occasionally, until shells turn pink.
4
Stir in tomatoes with their juice.
5
Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes.
6
Add chicken stock and boil uncovered 5 minutes.
7
Reduce heat and simmer uncovered 45 minutes.
8
Discard bay leaf, then puree soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids).
9
Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
10
Peel and dice potato.
11
Peel and dice enough celery root to measure 1/2 cup.
12
Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes.
13
Remove from heat and stir in butter and crabmeat.
14
Season with salt and pepper.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 small onions chopped, 1 each celery rib, chopped, 1 small fennel bulb trimmed and chopped, and more.

Yes, Venetian Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venetian Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions