When George Mahaffey makes this sublime, lightly creamy soup, he uses two coarsely chopped boiled blue crabs, which add rich seafood flavor to the dish. If you have a professional or other powerful food processor that easily cuts through shells, you too can add boiled crabs; if not, try raw, unpeeled shrimp, which are easily pureed in a standard blender or food processor. Warming Soup Recipes

December 1997


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Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. Prick the potato all over and bake for about 40 minutes, or until tender. Let the potato cool slightly, then peel and coarsely grate enough to yield 1 cup; eat the rest.

  • Heat the peanut oil in a large stockpot. Add the onion, celery, green bell pepper, carrot and ham and sauté over moderately high heat until the vegetables are wilted, 4 to 5 minutes. Add the shrimp, peanuts, parsley, garlic, salt, Old Bay Seasoning and bay leaf and sauté for 3 more minutes. Add the grated potato, fish stock and milk and bring just to a boil. Whisk in the cornstarch mixture and return to a boil. Lower the heat and simmer for 40 minutes. Discard the bay leaf and let the soup cool for 20 minutes.

  • Working in batches, puree the soup with the spinach leaves in a blender or food processor until smooth. Strain the pureed soup into a large saucepan.

  • To serve, gently reheat the soup over moderate heat. Add the crabmeat and warm for 1 minute. Ladle the soup into shallow bowls and garnish each serving with a Country Ham Crouton.

Make Ahead

The soup can be prepared through Step 3 and refrigerated for up to 2 days.

Suggested Pairing

The best match is a German Riesling like a Joh. Jos. Prüm Wehlener Sonnenuhr Auslese, from the middle Mosel. Another fine choice is an Egon M&252;ller Scharzhofberger Auslese, from the Saar, which tends to produce steely wines.