Crab Soup With Sherry
Description
This International main features Shallot, finely minced, Butter, Flour, Milk. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt 1/2 c Sherry,at room temperature Lightly salted whipped cream Paprika 1.
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Saute the shallots in the butter in the top of a double boiler over direct
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heat until very soft but not browned.
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Stir in the flour.
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Add the warm milk slowly, stirring as added.
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Place over simmmering water, add Worcestershire sauce, pepper, and crab meat.
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Let cook, stirring frequently, over, not in, simmering water for 15-20 minutes.
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(May be made ahead at this point up to about 1 hour before serving.) Cover and keep over hot water.
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stirring occasionally.
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Add a little of the hot soup to the beaten egg yolks and stir mixture back into soup.
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Season to taste with salt.
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Add the sherry and heat to steaming hot.
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To serve, ladle soup into warm bowls.
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Top each serving with a little whipped cream, sprinkle with paprika, and serve at once
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 283.7kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 6.2g31%
- Cholesterol 102.7mg35%
- Sodium 519.9mg22%
- Total Carbohydrate 16.1g6%
- Dietary Fiber 0.1g1%
- Sugars 15.0g
- Protein 30.9g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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