It’s Fall, and time to make homemade soup
Now that fall is here, and with winter on its way, cream of crab soup is a favorite meal of ours. With both of us growing up in Maryland, seafood and old bay seasoning are staples to keep on hand. Now that we live in the Midwest, crabmeat is not easily available, so when we are fortunate to get our hands on some, we make cream of crab soup (or crabcakes-that recipe to be posted later). There is nothing better than the aroma of cream of crab soup flowing throughout the house. The anticipation builds throughout the day, counting down the hours and minutes until it is time for dinner. Whether it be a weekday where you had a stressful day at work, or on a weekend day after cleaning house, doing yardwork, or running errands, you can’t wait to sit down at the dinner table with your bowl of soup.
Funny to think that, because of the anticipation, you just wished your day would end which inevitably wishes your time away. Time that you can’t get back. However, you will also be wishing that fall and winter would slow down and not end too quickly, so that you can enjoy many other evenings to be able to savor the taste of one of your favorite fall/winter time meals. In the end, when you are sitting down at the dinner table with your family, you are making that moment that you can look back on. That moment created on that day with your family, you will be able to reminisce about the joy brought into your home. You now await the next time that you can make cream of crab soup for dinner.
We are sharing the recipe we use to make our cream of crab soup. NOTE: It is best to use the jumbo lump crab, but the lump crab will work. We avoid using backfin.
Let us know if you prepare it, and if you like it or not. We also want to know what is one of your favorite meals to make when the colder weather gets here.