Peg Jennings Whiskey-flavored Crab Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
EPICUREAN DELIGHT: BEARD
SOUP
1 lbs: Crab meat,
1/2 cup: Milk,
2 tbsp: Butter,
CREAM SAUCE
3 tbsp: Butter,
3 tbsp: Flour,
2 cup: Milk,
1 1/2 cup: Cream, heavy
4 tbsp: 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.
No good cook is above profiting by anothers mistakes. When his
friend Mrs. Jennings added a splash of Scotch instead of using sherry
in the crab soup she made for him, Beard didnt object to the flavor
but did add her recipe to his lifetime collection.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat and Luscious echoes
Source from luhu.jp
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.
No good cook is above profiting by anothers mistakes. When his
friend Mrs. Jennings added a splash of Scotch instead of using sherry
in the crab soup she made for him, Beard didnt object to the flavor
but did add her recipe to his lifetime collection.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat and Luscious echoes
Source from luhu.jp
Tags
Seafood