This is a great weeknight soup and can be ready to serve in just about 25 minutes. Serve the soup with baked clam shells or even some grilled shrimp on the side. Enjoy!!
1 qt Water
2 TB Salted Butter
1 large Poblano Pepper, seeds removed and finely chopped
1-1/2 cups Half and Half
1-1/2 cups Milk
1 tsp Lobster Base (optional)
10 oz Shell Shaped Pasta (or any other shape)
16 oz Surimi Imitation Crab Meat
1 cup Grated Parmesan Cheese
Salt and Freshly Ground White Pepper to Taste
In a medium pot bring 1 quart of water to a boil. In a large soup pot, melt the butter over medium-high heat. Add the poblano peppers and saute until tender, about 4 minutes.
Dip 3 cups of water from the first pot and pour it into the soup pot. Add the half and half, milk and lobster base, then add the pasta and boil for about 10 minutes or until the pasta is just al dente.
Reduce the heat to medium-low and add the surimi and Parmesan cheese to the pot and fold in gently. If the mixture is too thick add a bit more hot water from the first pot or you can add a bit more milk. If the sauce is too thin add a little more Parmesan until the soup is the consistency you desire. Season with salt and white pepper to taste and serve with additional Parmesan cheese and a few baked clam shells.