It is hard to believe that 2016 has arrived, and even more difficult to believe all of the things that my husband and I have gone through in just 12 months. Eric was accepted into a residency program, we moved to a new town 2 hours from our family and friends, welcomed a beautiful new addition to our family, then Eric started his residency and I made the decision to leave a job that I loved for something much closer to home in a brand new specialty... it's exhausting just thinking about it! Through the ups and downs we are incredibly grateful for all of the blessings that God has bestowed upon us in 2015 and we are excited for what 2016 will bring to our family of three.
I have several hopes and goals for this year. I would like to get back into a few work outs a week, which has been a challenge working full time and being a new mommy. I also hope to make a few new crafts and maybe go to a few new restaurants this year, which I can share with all of you. And, of course, cook and bake a few new recipes!
So let's start off the new year with a new dish to share. I made this soup last year for the first time on Christmas Eve, and hoped to make it again this Christmas. But we decided to travel to see our family for the holidays, so soup-making was put on hold. However, I managed to whip it together just in time for the New Years celebrations.
What you need:
1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
2 cans (6 oz each) crab meat - lump or claw, drained
2 medium potatoes, diced
1 small green pepper, chopped
1 small red pepper, chopped
1 celery rib, chopped
1 (15 oz) can whole kernel corn
3 cups almond milk
3 1/2 cups half and half
1 tsp salt
1/2 tsp nutmeg
1/4 tsp pepper
1 bay leaf
First, start by cutting the vegetables.
In a large saucepan, saute the onion in butter until tender.
Add the flour slowly to the sauteed onion. Cook until thickened and bubbly.
Gradually add milk and half and half. Cook and stir until thick.
Add the remaining vegetables and the crab to the cream base, followed by the salt, pepper, nutmeg and bay leaf.
Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Mmmm! Bon appetite!
