Maryland Cream of Crab Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 tablespoons butter |
1 tablespoon flour |
2 quarts milk |
1 tablespoon parsley, minced |
1/2 onion, sliced |
1/2 cup celery, minced |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
2 cups crabmeat, cooked and flaked |
1/2 cup cream |
Directions:
1. Whip cream.
2. Cook onion and celery in one tablespoon of butter until tender but not browned.
3. Melt remaining butter in top of double boiler; add flour and blend.
4. Add milk gradually, stirring constantly.
5. Add cooked vegetables and parsley; season to taste.
6. Cook slowly until soup thickens a little; add crab meat.
7. Serve in individual dishes with a dollop of whipped cream on top.
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