1. In a large pot, heat some olive oil over medium heat. Add chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are tender.
2. Add anchovies, bay leaves, thyme, and black pepper to the pot. Stir well to combine the flavors.
3. Add chicken broth, tomato paste, and water to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
4. Meanwhile, prepare the crab meat, chicken, and shrimp. Remove any shells or bones and cut them into bite-sized pieces.
5. After the soup has simmered, remove the bay leaves and thyme sprigs. Use an immersion blender or a regular blender to puree the soup until smooth.
6. Return the soup to the pot and add the crab meat, chicken, and shrimp. Cook for another 10 minutes, or until the seafood is cooked through.
7. Stir in the heavy cream and season with salt to taste. Let the soup simmer for a few more minutes to heat through.
8. Serve the crab soup hot, garnished with chopped parsley.
| Calories | Nutrients |
|---|---|
| 120 | Protein |
| 250 | Carbohydrates |
| 15 | Fat |
| Total | 385 |
