Crab Soup
Yield
6 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 5 | teaspoons |
all-purpose flour
|
|
| 3 | large |
eggs
hard boiled, sieved |
|
|
lemon zest
grated |
*
|
||
|
salt
|
*
|
||
|
white pepper
freshly ground |
*
|
||
| 4 | cups |
milk
|
|
| ½ | pound |
crab meat
cooked |
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
sherry
dry |
*
|
|
worcestershire sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 25 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
hard boiled, sieved |
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 946 | ml |
milk
|
|
| 226.8 | g |
crab meat
cooked |
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
sherry
dry |
*
|
| 1 | x |
worcestershire sauce
|
*
|
Directions
In a 2 quart saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper.
In a separate saucepan, bring milk to a boil, remove from heat.
Gradually pour the hot milk into the egg mixture, stirring with a wire whisk.
Add crabmeat, and cook over low heat for 5 minutes; do not boil.
Add cream and remove from heat.
Stir in sherry and Worcestershire sauce and serve hot.
