Zucchini Cream Soup with Crab


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


6 T
Butter, divided
1 1⁄2 pk
Zucchini, shredded
1⁄2 c
chopped celery
1⁄2 c
chopped onion
1 cn
(about 15 ounces) chicken broth
1 T
snipped fresh basil
1 T
snipped thyme leaves
1⁄3 c
2 c
heavy cream
6 oz
crab meat, drained


In saucepan, melt 2 tablespoons butter. Add next 3 ingredients; cook until tender. Stir in chicken broth, basil, and thyme. Simmer 2 to 3 minutes. In second saucepan, melt remaining butter; whisk in flour. Cook 3 to 4 minutes until golden and smooth. Gradually stir in soup mixture; continue cooking until thickened. Stir in cream and crab. Heat through or serve chilled. Garnish with cracked pepper if desired.