Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
"Crab" Portofino Soup
Food Management Staff
October 1, 2005
1 Min Read
FM Staff
YIELD: 24 servings
1/2 cup extra virgin olive oil
2 lbs. onions, diced
1 lb. celery, thinly sliced
1 lb. fennel, thinly sliced
1 lb. frozen chopped spinach, thawed, drained
1/2 cup fresh basil leaves, chopped
2 Tbsps. garlic, finely minced
1 Tbsp. dried oregano leaves
1 tsp. crushed red pepper flakes, or to taste
1/2 tsp. saffron, or to taste
2 cups dry white wine
12 cups clam juice
6 cups marinara sauce
as needed kosher salt
3 lbs. surimi seafood (imitation crab), flaked or chunked
In a large pot, heat oil. Add onions, celery and fennel; sautè until vegetable are tender, about 20 minutes. Mix in spinach, basil, garlic, oregano, red pepper flakes and saffron; sautè 2 minutes.
Add wine, bring to a simmer, and cook for 1 minute. Mix in clam juice and marinara sauce, bring to a simmer and cook 5 minutes, stirring occasionally. Adjust seasoning. Keep hot.
For each serving, portion 2 oz. surimi into 8-oz. container; fill with hot soup.
Recipe and photo from the Alaska Seafood Marketing Institute.
About the Author
Read more
Oct 18, 2024
