Blue Crab and Summer Vegetable Soup | Louisiana Kitchen & Culture

Ingredients

• 1/2 pound blue crab bodies, rinsed and dried
• 4 tablespoons vegetable oil
• 1 cup tomatoes, coarsely chopped
• 1 carrot, peeled and medium diced
• 2 large yellow onions, medium diced
• 2 celery stalks, medium diced
• 2 whole bay leaves
• 15 whole black peppercorns
• 1 ounce fresh thyme, tied with twine
• 1 quart prepared crab broth (from preceding recipe)
• 3 ounces seasonal greens, chopped small
• 1 tablespoon vegetable oil
• 1/2 cup mirlitons, small dice
• 1/2 cup sweet red bell pepper, peeled and diced small
• 2 cups ripe heirloom tomatoes, concassé
• 1/2 pound Louisiana jumbo lump crabmeat, picked for shells
• salt, to taste
• white pepper, to taste
• extra-virgin olive oil, to taste
• 1/2 cup fresh herbs, picked and left whole