© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Soup Of The Evening
Servings: 4 to 6
1 pound picked crabmeat (backfin —why not?! - you can use canned lump if you like)
8 tablespoon butter, ¼ pound
⅓ 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
Sauté 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.
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.