Friday, January 11, 2013

Delicious Crab Soup

Crab soup

3/4 cup chopped green onion, with tops
1 stalk celery, minced
1 carrot, minced
2 teaspoons minced garlic
4 tablespoons (1/2 stick) butter
6 tablespoons all-purpose flour
2 cups fish stock
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of shell
1/4 cup sherry
1 tsp Old Bay
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped fresh chives
Saute chopped green onion, celery, carrotand garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Using a stick blender, process till smooth.  Add sherry, Old Bay, salt and white pepper. Simmer 30 minutes. (may be made ahead to this point) Add crabmeat and simmer until piping hot; adjust seasoning (sherry, Old Bay, salt, and pepper), to taste. Serve in bowls chives.

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