| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Essnce11 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 2 |
sm |
Onions; grated |
| 6 |
|
Celery ribs; grated |
| 1 |
tb |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Mace |
| 1 |
qt |
Whole milk |
| 1 |
c |
Cream |
| 1 |
tb |
Crystal hot sauce |
| 2 |
tb |
Worcestershire sauce |
| 2 |
lb |
Crab meat; picked over |
| 1 |
|
Hard-boiled egg; finely chopped |
| 1/2 |
c |
Sherry |
| 1 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
In the top of a double-boiler, melt the butter and flour together. Cook the
mixture for 3 to 4 minutes for a blond roux. Stir in the onions, celery,
and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2
minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the
liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes.
Stir in the crab meat and continue simmering for 10 to 15 minutes. Reseason
if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle
the soup into each bowl. Drizzle the soup with the sherry. Garnish with
chopped parsley. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
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