Hearty tomato-crab soup

This soup has a nice depth of flavours and is chock full of things that are good for you. This will be my new go-to when fighting a cold or after skiing. It makes a tasty lunch, or serve with baguette and a side salad for dinner.
 

Heat 1T margarine and 1 tsp extra-virgin olive oil over medium heat in a large heavy-bottomed saucepan. Add 1 finely chopped sweet onion and two large potatoes, peeled and finely diced. Cook, stirring regularly, for 5 minutes or until onion is softened.

Add 1 large can of whole tomatoes and 2 chopped anchovy fillets. Add 2 1/3 cups stock (recipe calls for fish stock; I used homemade chicken stock ), 3/4 dry white wine and 1T tomato paste. Bring to a boil, then cover and simmer for 15 minutes, stirring occasionally.

Add 2 tins of crab meat (or equivalent amount of fresh crab meat), 2/3 cup milk, 1T sweet paprika and 1T Worcester sauce. Cover again and simmer for 10 more minutes. 
Optional: Serve with a swirl of sour cream.


Original recipe (slight modifications made): Reader's Digest Cook Smart for a Healthy Heart cookbook

 

 

{Saute the diced onion and potato}

 {After adding canned tomato, wine, stock, anchovies, tomato paste}

  {After adding the remaining ingredients}