The editorial staff at Taste of Home is filled with the holiday spirit and sharing their favorite holiday memories, recipes, and crafts. Faithann Stoner, Senior Editor, Taste of Home Trade Books, shares her favorite recipe for a cold Christmas night.
My “signature” holiday dish, which I’ve made for at least 10 years, is Seafood Soup for a Crowd. It’s part of the Taste of Home collection of recipes. It’s a delicious combination of crab, shrimp and scallops in a thin but rich-tasting broth. It’s actually very easy to make. I love seafood and so does most of my family so when I first tried this recipe when we first published it years ago in Taste of Home, I knew everyone would enjoy it.
I began making Seafood Soup as an appetizer for Christmas Eve. Not only does it include special ingredients, it’s a great way to warm everyone up since it’s typically cold and snowy here in Wisconsin on Christmas. I get a big kettle simmering and then serve up mugs of soup as our guests are mingling. This soup is a satisfying starter that my family members look forward to every year. When my cousin tasted it last year for the first time, he requested the recipe.
Since the recipe serves 48 and I’m never called on to feed such a big group, I just cut the recipe down to a quarter of the size to serve 12. I also use half-and-half instead of heavy whipping cream. I think that makes it rich enough for everyone since all the other holiday foods are so heavy. (I don’t substitute the butter, though. That adds body and goodness!)
Prep: 30 min. Cook: 25 min.
4-1/2 quarts chicken broth
10 packages (8 ounces each) imitation crabmeat
2 medium onions, diced
1-1/2 cups butter, cubed
1/4 cup all-purpose flour
5 pounds sea scallops
3 pounds cooked medium shrimp, peeled and deveined
1-1/4 teaspoons dried thyme
1 teaspoon dried parsley
4 cups heavy whipping cream
Salt and pepper to taste
In a large kettle, bring broth and crab to a boil. Reduce heat; cover and simmer for 20 minutes or until crab breads into pieces when stirred. Meanwhile, in several large skillets, saute onions in butter until tender. Stir in flour until blended. Stir into crab mixture; return to a simmer.
Add scallops, shrimp, thyme and parsley. Simmer, uncovered, for 5-7 minutes or until scallops turn opaque. Add the cream, salt and pepper; cook and stir until heated through (do not boil). Yield: 48 servings (12 quarts).
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