Beaufort Cream Of Crab Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup finely chopped onion |
1 tablespoon butter or margarine |
1 chicken-flavored bouillon cube |
1 cup hot water |
1 quart half-and-half |
1 tablespoon finely chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon celery salt |
1/8 teaspoon ground mace |
1/8 teaspoon white pepper |
dash of red pepper |
1 pound lump crab meat |
2 tablespoons all-purpose flour |
2 tablespoons water |
1/4 cup dry sherry |
Directions:
1. Sauté onion in butter in a large Dutch oven until tender. Dissolve bouillon cube in hot water; gradually add bouillon and half-and-half to sautéed onion, stirring well. Stir in parsley, salt, celery salt, mace, pepper, and crab meat; simmer over low heat 15 minutes, stirring constantly.
2. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Stir paste into soup, and cook until slightly thickened. Remove from heat; stir in sherry. Ladle into individual soup bowls, and serve immediately.
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