| 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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