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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Crab lovers will devour this creamy she-crab soup. Serve with flaky, buttery crackers. Ingredients:
1 quart whipping cream |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 fish bouillon cubes |
2 cups boiling water |
1/4 cup unsalted butter |
1/3 cup all-purpose flour |
2 tablespoons lemon juice |
1/4 teaspoon ground nutmeg |
1 pound fresh crabmeat |
garnish: chopped parsley |
1/3 cup sherry (optional) |
Directions:
1. Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.
2. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
3. Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.
4. Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.
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