Whiskey-Flavored Crab Soup
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 1 | pound |
crab meat
|
|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
butter
|
|
| Cream sauce | |||
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 1 ½ | cups |
cream
heavy |
|
| 4 | tablespoons |
scotch whiskey
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 453.6 | g |
crab meat
|
|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
butter
|
|
| Cream sauce | |||
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 355 | ml |
cream
heavy |
|
| 6E+1 | ml |
scotch whiskey
|
* |
Directions
Heat crabmeat in milk and butter.
Make cream sauce by cooking butter and flour together slowly for 2 minutes, then whisking in milk, and salt and pepper to taste.
Bring to boil and whisk until smooth. Add cream; stir in crabmeat as soon as it simmers.
When it is just at boiling point, stir in whiskey.
Serve in heated cups with a sprinkling of parsley.
