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Maryland Cream Of Crab Soup – Carrol’s Creek

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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  <jewel1@ix.netcom.com> on Aug 25, 1997

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