Saturday, June 18, 2011

Crab Soup










This recipe is adapted from Paula Dean's recipe on the Food Network

Ingredients

3/4 cup chopped green onion, with tops
2 teaspoons minced garlic
4 tablespoons (1/4 stick) butter
3 tablespoons all-purpose flour
2 cups fish stock (I used saved shrimp shells in the freezer to make a simple broth)
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of shell
1/4 cup sherry
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup freshly grated Parmesan
1/2 cup chopped fresh chives

Directions

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

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