CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Meats |
|
Main dish, Soups |
4 |
Servings |
INGREDIENTS
1 |
T |
Butter |
1 |
|
Onion, chopped |
2 |
|
Whole cloves |
1 |
|
Bay leaf |
1 |
T |
All-purpose flour |
2 |
c |
Milk |
1 |
c |
Whipping cream |
1/8 |
t |
Ground nutmeg |
1/8 |
t |
Cayenne pepper, or more |
1/2 |
lb |
Fresh crabmeat, picked over |
8 |
oz |
Clam juice |
1/4 |
c |
Dry Sherry |
1/4 |
c |
Chopped fresh chives or |
|
|
green onions |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add onion,
cloves and bay leaf and saute until onion is tanslucent, about 3
minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in
milk and cream. Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce
heat to med-low. Simmer until slightly thickened, anout 15 minutes.
Strain soup into bowl, pressing on solids to release liquid. Return
liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer
until thickened, about 15 minutes (do not boil). Season with
additional cayenne pepper, if desired, and salt and pepper. (Can be
made 1 day ahead. Chill. Rewarm over low heat.) Ladle soup into bowls;
garnish with chives. Reprinted from Bon Appetit's "Chefs at Home"
magazine, Sept 1997. Posted to MM-Recipes Digest V4 #224 by Julie
Bertholf <[email protected]> on Aug 25, 1997
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