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Maryland Cream of Crab Soup - Carrol's Creek



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Maryland Cream of Crab Soup - Carrol's Creek

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

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

Serves:

4 Servings
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