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She Crab Soup I
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Decadent crab soup with creamy sherry broth, topped with sour cream, parsley, and paprika.
Ingredients:
  • 1 onion, chopped
  • 1.5 tablespoons margarine
  • 2 teaspoons all-purpose flour
  • 1.5 teaspoons margarine
  • 1 quart whole milk
  • 1 pound crabmeat, flaked
  • 4 ounces crab roe
  • 0.125 teaspoon ground white pepper
  • 0.125 teaspoon ground mace
  • 2 cups milk
  • 0.5 cup dry sherry
Instructions:
  • In a saute pan, melt a luxurious 1 1/2 tablespoons of butter over gentle heat, then saute the onions.
  • In a double boiler, gently melt 1 1/2 tablespoons of butter. Stir in flour until fully incorporated.
  • Incorporate sauteed onions and flour mixture into a large stock pot, then pour in 1 quart of whole milk. Stir vigorously until the soup reaches a smooth consistency.
  • Stir in the crab meat and roe, then season with pepper and mace. Let it simmer for 20 minutes. Finally, pour in 1 pint of milk and mix well.
  • Take the mixture off the heat and pour in the wine.
  • Serve in warm soup bowls and top with a dollop of sour cream, fresh parsley sprigs, or a sprinkle of paprika for a beautiful finish.

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