Crab soup
(from Mainergirl’s recipe box)
Source: On the Marsh
Prep time: 20 minutes
Cook time: 22 minutes
Serves 8 people
Ingredients
- 8 tablespoons butter
- 8 tablespoons flour
- 4 small onions, minced
- 12 ribs of celery, minced
- 2 tablespoon minced garlic
- Salt and pepper
- 2 teaspoon nutmeg
- 2 quart whole milk
- 2 cup cream
- 2 tablespoon hot sauce
- 4 tablespoons Worcestershire sauce
- 3 pounds crab meat, picked over for cartilage
- 1/2 cup sherry
Directions
-
In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and nutmeg. Cook the vegetables for 2 minutes. Whisk in the milk sherry, 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 10-15 minutes. Re-season if necessary. Ladle the soup into each bowl.