Cayenne Pepper Pot Soup

Ingredients

• 1 pound Crab meat, cooked and picked (Fresh or canned, drained)
• 6 cups Chicken stock (Low sodium preferred)
• 1 cup Bread crumbs (Plain or seasoned)
• 0.5 cup Onion, chopped
• 0.25 cup Fresh parsley, chopped
• 6 tablespoons Butter (Divided)
• 4 tablespoons All-purpose flour
• 0.75 cup Heavy cream
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Celery, chopped
• 0.25 cup Green bell pepper, chopped
• 0.5 pound Honeycomb tripe, cut in cubes
• 1.5 cups Potato, peeled and cubed
• 0.5 teaspoon Peppercorns, finely pounded

Instructions

1. 1If using fresh crab, remove the meat from the shells and chop finely. If using canned crab, drain well and chop lightly.
2. 2In a large pot, combine the chopped crab meat, 4 cups of chicken stock, bread crumbs, chopped onion, and parsley. Simmer for 20 minutes, stirring occasionally.
3. 3Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Alternatively, rub the soup through a sieve for a smoother texture.
4. 4In the same pot, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until a smooth paste forms (a roux). Be careful not to burn the roux.
5. 5Gradually whisk the remaining 2 cups of chicken stock into the roux until smooth. Stir in the pureed crab mixture. Add the chopped celery, green pepper, cubed tripe, potato cubes, pounded peppercorns, and salt. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
6. 6Just before serving, stir in the heavy cream and the remaining 3 tablespoons of butter. Heat through, but do not boil. Adjust seasonings to taste.
7. 7Serve hot with Pulled Bread or crusty bread.