Alaska Crab Portofino Soup

INGREDIENTS:½ cup extra virgin olive oil
2 lbs. onions, diced
1 lb. celery, sliced thin
1 lb. fennel, sliced thin
1 lb. frozen chopped spinach, thawed and drained
½ cup basil leaves, chopped
2 Tbsp. garlic, finely minced
1 Tbsp. dried oregano leaves
1 tsp. (or to taste) crushed red pepper flakes
½ tsp. (or to taste) saffron
2 cups dry white wine

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.