| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Corn; (fresh, canned or frozen) |
| 1/2 |
|
Red bell pepper; diced |
| 1/2 |
|
Green bell pepper; diced |
| 1 |
sm |
Potato; diced |
| 1 |
sm |
Carrot; diced |
| 1/2 |
|
Red onion; diced |
| 2 |
|
Green onions; sliced |
| 1/2 |
|
Garlic clove; mashed |
| 4 |
c |
Seafood stock |
| 1/2 |
c |
(1 stick) butter |
| 1/2 |
c |
Flour |
| 2 |
c |
Whipping cream; (may substitute milk or skim milk) |
| 1/4 |
lb |
Crab meat |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Notes: The Milwaukee Room, 316 N. Milwaukee St, Milwaukee, WI. Milwaukee
Journal Sentinel.
In 6-quart kettle or stockpot, place vegetables, onions, garlic and cover
with seafood stock. Over medium heat, simmer, covered, until vegetables are
tender, about 10 minutes.
Meanwhile, prepare roux. In skillet over low heat, melt butter. Gradually
stir in flour until it becomes smooth paste. Cook, stirring constantly,
until roux is light brown or almond color, about 5 or 6 minutes.
Add cream or milk to soup and bring soup to boil, then gradually add roux
and whip constantly to work out lumps until roux melts and soup thickens.
Add crab meat and salt and pepper. Makes about 8 (1-cup) servings.
Note: When reheating, add a bit more milk or cream until soup is of desired
consistency.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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