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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A full-bodied creamy crab soup that can be served with lemon for added tartness. Ingredients:
3 tablespoons margarine |
1 green onion, minced |
1 stalk celery, chopped |
2 tablespoons all-purpose flour |
2 cups fish stock |
2 cups milk |
2 cups heavy whipping cream |
1 1/2 pounds crabmeat, flaked |
1/4 cup sherry |
1 1/2 teaspoons salt |
1/4 teaspoon ground black pepper |
2 cups hard-cooked eggs (optional) |
1/2 teaspoon paprika |
6 slices lemon (optional) |
Directions:
1. Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
2. Press the yolks of hard-boiled eggs through a sieve and set aside.
3. In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
4. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
5. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
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