Tortilla-Crab Soup with Tomatillo Crème Fraîche Recipe

Ingredients

• 1/2 pound tomatillos—husked, rinsed and quartered
• 1 cup cilantro leaves
• 1/4 cup plus 2 tablespoons crème fraîche or sour cream
• 2 tablespoons fresh lime juice
• Salt and freshly ground pepper
• Vegetable oil, for frying
• Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
• 4 tablespoons unsalted butter
• 6 ounces thick-cut bacon
• 1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
• 3 large garlic cloves, thinly sliced
• 1 large jalapeño, seeded and finely chopped (1/4 cup)
• 4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
• 1 1/2 cups frozen baby peas, thawed
• 1 pound jumbo lump crabmeat, picked over
• Lime wedges and green hot sauce, for serving