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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

Crab and Scallop Soup with Peppers and Peas

serves
prep time: 10
cook time: 140

ingredients

  • 1 1.5-pound cooked Dungeness crab
  • 1 1/4 gallons water
  • 1 8-ounce bottle clam juice
  • 1 large onion, halved
  • 1 large carrot, peeled
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • 1 large onion, chopped
  • 3 large garlic cloves, chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 quart peeled and cut into 1-inch pieces, winter squash (about 1 3/4 pounds)
  • 10-ounce potato, peeled, cut into 1 inch pieces
  • 1 red bell pepper, cut into 0.25 inch strips
  • 1 yellow bell pepper, cut into 0.25 inch strips
  • 1 green bell pepper, cut into 0.25 inch strips
  • 1 1/2 pounds bay scallops
  • 1 1/2 cups frozen green peas, thawed

directions

Clean crab and crack, remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in a large stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 2 1/4 quarts, about 1.5 hours. Strain stock.

Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and saute until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, winter squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover, chill. Rewarm before continuing.)

Melt 1 tablespoon butter in large skillet. Add all bell peppers and saute until crisp-tender, about 2 minutes. Add bay scallops and saute until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.

Ladle squash puree into bowls. Top with seafood mixture and serve.