Maryland cream of crab soup - carrol's creek

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 small Onion, chopped
2 Whole cloves
1 large Bay leaf
1 tablespoon All-purpose flour
2 cups Milk
1 cup Whipping cream
⅛ teaspoon Ground nutmeg
⅛ teaspoon Cayenne pepper (or more)
½ pounds Fresh crabmeat, picked over
8 ounces Clam juice
¼ cup Dry Sherry
¼ cup Chopped fresh chives or green onions

Directions

Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream.

Add nutmeg and ⅛ teaspoon cayenne pepper. Reduce heat to med-low.

Simmer until slightly thickened, anout 15 minutes.

Strain soup into bowl, pressing on solids to release liquid. Return liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper, if desired, and salt and pepper. (Can be made 1 day ahead. Chill.

Rewarm over low heat.)

Ladle soup into bowls; garnish with chives.

Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept 1997.

Posted to MM-Recipes Digest V4 #224 by Julie Bertholf <jewel1@...> on Aug 25, 1997

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