South-Of-The-Mason-Dixon-Line Crab Soup - {American}

Recipe By : Soup Of The Evening...Beautiful Soup at http://www
Serving Size :4
Categories :Soups/Stews Seafood

1 pound picked crabmeat
(backfin --why not?! - you can
use canned lump if you like)
8 tablespoon butter - (1/4 lb)
1/3 cup minced shallots
1 small onion --finely diced
2 tablespoon finely-chopped hot red chili pepper
2 tablespoon flour
2 cups fish and/or chicken stock
2 cups heavy cream
Salt --to taste
Freshly-ground white pepper --to taste
1 dash Worcestershire sauce

Garnish
Dry sherry
Paprika

Saute the shallots, onion, and chili pepper in the butter over low
heat in a large soup pot. When the onions are transparent, stir in
the flour and continue stirring, over medium heat, for about 2
minutes. Be careful not to brown the flour.

Take off the heat and whisk in the cream and stock. Return to heat
and stir until thickened. Stir in the crab gently (you don't want to
break it up), then season with salt and pepper and Worcestershire
sauce. Cook at a very low heat for 20 to 25 minutes.

When ready to serve, ladle into bowls, stir a spoonful of sherry into
each, and sprinkle with paprika.

Serve hot as an elegant first course to 4 to 6 people.

Comments: Absolutely, outrageously rich -- an unabashed decadent in
the land of soup. Perfect for those days when you've just got to be
bad. It was contributed by Amy Halsted, partner in Rivermyst Fly
Fishing, which specializes in fly fishing for women and families, and
owner/creative director of The Halsted Agency, a marketing
communications firm specializing in outdoor industries.

Formatted by Joe Comiskey -

Recipe USA Group


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