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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This easy soup is packed with crabmeat and it will keep you warm on cold evenings. Ingredients:
1/2 cup butter |
2 celery ribs, chopped |
1 medium onion, diced (1 cup) |
2 pounds fresh crabmeat, drained and picked |
1 quart whipping cream |
1 quart half-and-half |
2 cups milk |
2 teaspoons old bay seasoning |
1/4 cup cornstarch |
1/4 cup water |
2 teaspoons salt |
dry sherry (optional) |
Directions:
1. Melt butter in a Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender. Add crabmeat and next 4 ingredients; cook over medium heat, stirring often, until thoroughly heated.
2. Stir together cornstarch and 1/4 cup water; stir in 2 tablespoons hot soup. Stir cornstarch mixture and salt into soup; cook 5 to 7 minutes until thickened, stirring often. Top each serving with 1 teaspoon sherry, if desired.
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