| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
sm |
Onion, chopped |
| 2 |
|
Whole cloves |
| 1 |
lg |
Bay leaf |
| 1 |
tb |
All-purpose flour |
| 2 |
c |
Milk |
| 1 |
c |
Whipping cream |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
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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