2 cans tomato soup, condensed, low sodium
2 cans split pea soup, condensed, low sodium
2 cans evaporated milk, low fat
2 tablespoons cornstarch
2 teaspoons paprika
2 teaspoons curry powder
1/2 cup sherry
2 cans lump crab meat, picked over for shells & cartilage
1/4 cup fresh parsley or basil, minced
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground
In glass bowl or stockpot, combine tomato soup, cooked and pureed green peas, evaporated milk, cornstarch, and blend well with wire whisk.
Add seasonings (except salt and pepper) and sherry.
Add lump crab meat and gently stir.
HEATING INSTRUCTIONS:Stovetop: Use medium-low heat to prevent burning.
Stir with wire whisk.
Heat until mixture is hot and slightly thickened.
Microwave: Place glass bowl in microwave and heat on high power for 1 1/2 minutes.
Stir mixture with whisk and heat another 1 1/2 minutes until mixture is hot and slightly thickened.
Add salt and freshly ground pepper before serving to prevent soup from curdling.
Garnish with fresh minced parsley or basil
No Nutritional Information Available