Tomato Crab Soup

Nathan Beauchamp, chef of 1789 Restaurant's recipe turns into an elegant dinner party soup. But if you serve it with a side salad and a crusty loaf of bread, it makes a hearty meal in a bowl.

Serves 10.

1 quart diced tomatoes (heirloom, Roma or cherry)
1 quart white corn off the cob
1 cup diced Vidalia onions
1 tablespoon chopped garlic
3 tablespoons tomato paste
1 quart of vegetable or chicken stock
2 tablespoons chopped marjoram
I lb high-quality jumbo lump crabmeat
Salt and pepper to taste
5 tablespoons Old Bay seasoning
4 tablespoons butter

Sweat the onions in butter over medium heat until translucent. Add corn and tomatoes and cook for five minutes. Add tomato paste and Old Bay seasoning and cook, stirring, for three minutes.

Add stock and bring to a boil. Let simmer for 20 minutes, then add the crabmeat and marjoram and warm through.

Season and pour into warm bowls.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers. Photo courtesy Nathan Beauchamp. 

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