Claire's cold crab soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 4 | cups | Cream -- light |
| ¼ | cup | Flour |
| 2 | tablespoons | Shallots |
| 1 | teaspoon | Salt |
| ¼ | cup | Avocado -- finely chopped |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Dry mustard |
| 2 | cups | Crabmeat, cooked -- (fresh |
Directions
ÿÿÿÿÿÿÿ ea canned) ÿÿÿÿÿÿÿ ea chives, chopped for gar ÿÿÿÿÿÿÿ ea chicken broth for thin soup ÿÿÿÿÿÿÿ ea (optional) In medium saucepan, over medium-low heat, melt butter, blend in flour and seasonings.
Gradually stir in cream. Bring to boil stirring constantly. Remove from heat and place in refrigerated bowl, cover and chill. Add remaining ingredients and chill well for 4-6 hours at least (preferably overnight).
Garnish with chives whenserving.
Recipe By :
File