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Cream of Crab Soup

Cream of Crab Soup is built on Butter, Flour, Eggs Hard Cooked, Fish Stock, and Milk. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tbsp
• 2
• 3 cup
• 2 cup
• 1 cup
• 1/2 lb
• Salt
• Pepper

Method (preview)

1. 1

   Melt the butter in a saucepan and add the flour.

2. 2

   Cook, stirring, for a minute or two.

3. 3

   Remove the saucepan from the heat and add the eggs, mashing them to a smooth paste.

4. 4

   Add the lemon juice and rind, the fish stock, milk, cream, and crab meat.

5. 5

   Return the pan to the heat and simmer very gently, stirring occasionally, for 10 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Add the Angostura bitters and the dry sherry and reheat soup gently.