Clay's Kitchen : Soup Recipes

Soup Recipes

Full Tilt Tuckahoe Bridge Soup

2 tablespoons finely chopped onion
3 tablespoons butter
½ teaspoon salt
freshly ground black pepper
1 pound backfin crab meat
3 cups milk
½ cup heavy cream
2 tablespoons Scotch whisky
chopped fresh parsley

Cook the onion in the butter until transparent. Stir in the salt and pepper and cook over low heat for 10 minutes, stirring occasionally. Add the crab meat and milk and cook in a double boiler over boiling water for 15 minutes. Add the heavy cream, and when the mixture is piping hot, stir in the Scotch whiskey. Serve immediately garnished with chopped parsley. Serves 8. This is a very simple and quick soup. Whether you entertain the bridge club at noon or have a few friends in for luncheon, there's not enough Scotch in here to worry about.

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