Martha Washingtons Crab Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The First, First Lady's Recipe for Crab Soup. She must have been a good cook! George was lucky. Ingredients:
1 tablespoon butter |
5 teaspoons flour |
3 hard boiled eggs; sieved |
1 teaspoon lemon zest |
1/4 teaspoon salt |
1 teaspoon fine ground white pepper |
4 cups milk |
1/2 lb lump crabmeat; cooked and picked |
1/2 cup cream |
1/2 cup dry sherry |
1/2 teaspoon worcestershire sauce |
Directions:
1. No, Martha didn't give me this recipe personally, but I'll vouch for it anyway.
2. Melt butter and stir in the flour until all the flour is absorbed into the butter. Stir in the sieved eggs, lemon zest, salt and pepper. Set aside.
3. Heat milk to just under a boil and remove from heat. Do not curdle the milk.
4. Return butter, flour, egg lemon mixture to heat and gradually add the hot milk using a whisk.
5. Fold in crab meat and simmer for 5 minutes. Do not allow to boil.
6. Fold in the cream and remove from heat.
7. Stir in the sherry and Worcestershire sauce and serve hot.
8. Note: This soup was serve at an official state dinner at the Gerald Ford White House.
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