| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Clprime3 | 1 | servings | |
INGREDIENTS
| 1 | sm | Yellow onion; finely diced |
| 2 | Stalks celery; finely diced | |
| 1 | 4 ounces whole butter | |
| 4 | oz | All purpose flour |
| Splash Sherry | ||
| 1 | pt | Heavy cream |
| 1 | pt | Water |
| 2 | pt | Whole milk |
| 1 1/2 | ts | Salt |
| Several dashes hot sauce | ||
| 1/4 | lb | Crab roe |
| 1/4 | lb | Jumbo lump crab meat |
| 1 | bn | Fresh chives; finely diced |
| 1 | bn | Scallions tops; finely diced |
| Fine Sherry |
INSTRUCTIONS
In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry. Converted by MC_Buster. Per serving: 3109 Calories (kcal); 301g Total Fat; (85% calories from fat); 45g Protein; 71g Carbohydrate; 1034mg Cholesterol; 4879mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 59 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0069 Converted by MM_Buster v2.0n.
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