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Saturday, October 25, 2014

Surimi Alfredo Soup

For day 25 of Soup Month 2014 we made a quick and easy Surimi Alfredo Soup.  Surimi, also known as imitation crab meat, is made with whitefish and is fully cooked and ready to serve.  It's used in many types of sushi rolls and California rolls, it's very good in salads or even for a quick stir fry.  I used surimi years ago as an entree with sun-dried tomatoes and an Alfredo sauce, so we turned the entree into a soup.

With this recipe you are basically making a quick Alfredo sauce as the base of the soup, but it is slightly thinned down with the water.  This keeps the sauce from being too overly rich.  The addition of poblano peppers adds just a bit of spice and the lobster base, although optional, adds a great seafood flavor.

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.

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