Crab Soup With Sherry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Shallot, finely minced
2 tbsp: Butter,
1 tsp: Flour,
5 cup: Milk, warm
1/4 tsp: Worcestershire sauce,
1/8 tsp: White pepper,
1 lbs: Crab meat, flaked
1: Egg yolk, beaten
Salt,
1/2 cup: Sherry, at room temperature
Lightly salted whipped cream,
Paprika,
Directions:
1. Saute the shallots in the butter in the top of a double boiler over
direct heat until very soft but not browned. Stir in the flour. Add
the warm milk slowly, stirring as added. Place over simmmering water,
add Worcestershire sauce, pepper, and crab meat. Let cook, stirring
frequently, over, not in, simmering water for 15-20 minutes. (May be
made ahead at this point up to about 1 hour before serving.) Cover
and keep over hot water. stirring occasionally.
2. Add a little of the hot soup to the beaten egg yolks and stir
mixture back into soup. Season to taste with salt. Add the sherry and
heat to steaming hot.
3. To serve, ladle soup into warm bowls. Top each serving with a
little whipped cream, sprinkle with paprika, and serve at once.
Source from luhu.jp
direct heat until very soft but not browned. Stir in the flour. Add
the warm milk slowly, stirring as added. Place over simmmering water,
add Worcestershire sauce, pepper, and crab meat. Let cook, stirring
frequently, over, not in, simmering water for 15-20 minutes. (May be
made ahead at this point up to about 1 hour before serving.) Cover
and keep over hot water. stirring occasionally.
2. Add a little of the hot soup to the beaten egg yolks and stir
mixture back into soup. Season to taste with salt. Add the sherry and
heat to steaming hot.
3. To serve, ladle soup into warm bowls. Top each serving with a
little whipped cream, sprinkle with paprika, and serve at once.
Source from luhu.jp
Tags
Soups