2 pounds tomatillos, husks removed, quartered
2 yellow bell peppers, roasted, seeds and skin removed
2 green bell peppers, roasted, seeds and skin removed
1 white onion, sliced
3 cloves garlic
2 T dried oregano
2 t cumin
2-3 T fresh cilantro, chopped
Juice of 1 lime
Olive oil
Salt and pepper, to taste
4 cups chicken or vegetable stock
¼ cup crème fraiche
½ pound Dungeness crab
2 T crème fraiche
Zest of half a lemon, half a lime and half an orange
1 t each of fresh chives, tarragon and parsley
½ cup cotija cheese, crumbled
In a baking dish, toss the tomatillos and onions with olive oil, garlic, salt, pepper, cumin and oregano. Roast at 375 degrees until beginning to brown and very soft, about 25-30 minutes. Remove from oven, allow to cool about 30 minutes and transfer into a blender (might need to do 2 or 3 batches, depending on your blender size). Add roasted peppers, cilantro, lime juice and half of the stock. Blend on high until very smooth and add more stock to adjust the texture as needed. Adjust seasoning with salt and pepper. Whisk in crème fraiche. Chill at least 2 hours before serving.
For the crab, mix zests, herbs and crème fraiche into the crab meat until thoroughly combined. Generously dollop crab into each bowl of soup and garnish with cotija.
This bright, refreshing summer soup mirrors the vibrancy of the St. Supéry Napa Valley Estate Sauvignon Blanc. While the tangy tomatillos connect with the wine’s zingy fruit characteristics, the richness of the crème fraiche and crab reign in the bracing acidity, revealing more fruit-driven and herbaceous complexities.
First Course
Summer
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