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Receta South Carolina She Crab Soup

by Global Cookbook

Ingredientes

2 Tbsp. butter 1 x onion finely diced 1 x bay leaf 2 Tbsp. flour 2 c. White Crab Stock (see recipe) 2 c. lowfat milk 1 c. cream 2 tsp paprika

1 lb cooked Atlantic Blue crab meat divided 1/2 c. crab roe divided     Salt to taste     Freshly-grnd black pepper to taste 1/4 c. sherry 2 Tbsp. minced chives     French bread for serving

Direcciones

1. Heat butter in a stockpot over medium heat. Add in the onion and bay leaf, sweat down for 2 min till translucent/soft. Sprinkle in the flour and stir till it dissolves. Whisk in the stock, stirring constantly till smooth and free of lumps. Gradually pour in the lowfat milk, cream, and paprika; continue to stir till incorporated. Add in half the crab meat and roe. Season with salt and pepper. Cook for 15 min till thick and heated through.
2. To serve, divide a Tbsp. of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with minced chives. Serve with crusty French bread.
3. This recipe yields 4 servings.

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