This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.
Recipe information
Yield
Makes 8 first-course servings
Ingredients
Spice mix
Soup
Preparation
For spice mix:
Step 1
Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
For soup:
Step 2
Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
Step 3
Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Step 4
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
