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Ingredients
| margarine (oleo): 3 sticks |
| onions: 1 |
| celery: 1 stalk |
| all-purpose flour (unsifted): 2 tsp |
| fish sauce: 2 cups |
| whole milk: 2 cups |
| heavy whipping cream (fluid): 2 cups |
| crab meat: 1.5 lbs |
| sherry (wine): 1/4 cup |
| salt: 1 1/2 tsp |
| black pepper: 1 dash |
| eggs: 5 (hard-cooked) |
| paprika: 1/2 tsp |
| lemon juice: 1/2 cup (sliced) |
Classic She Crab Soup
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
- Press the yolks of hard-boiled eggs through a sieve and set aside.
- In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
- Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
- Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.