Yield: 8 Servings
|2 tablespoons||Olive oil|
|2 \N||Stalks celery; chopped|
|2 tablespoons||Chopped parsley|
|½ cup||Diced carrots|
|½ \N||Yellow onion; sliced|
|4 cups||\"Fish Stock\"; or canned fish or clam broth; \"Chicken Soup Stock\" or canned chicken broth|
|2 \N||Whole cloves|
|1 \N||Whole bay leaf|
|¼ cup||Each butter & flour; cooked to form a roux|
|\N \N||Salt & pepper to taste|
|1 pounds||Cooked crabmeat; flaked|
|1 cup||Hot cream; do not boil|
|¼ cup||Dry sherry|
|\N \N||Minced parsley for garnish|
This is delicious, rich, and expensive. The only way I can call it frugal is to tell you that it is so rich that people are not going to be able to eat much of it. Does that help? Saut the celery, parsley, carrots, and yellow onion in the oil until the onion is clear. Place in a 4-quart soup pot. Tie the cloves, bay leaf, and peppercorns in a little cheesecloth bag and add to the pot, along with the stock. Simmer the stock, covered, for ½ hour.
In the meantime, use a small frying pan and prepare a roux by melting the butter and stirring in the flour. Cook just until the roux begins to turn a very light brown. Heat the milk and, using a wire whip, stir the roux into the hot milk. Continue stirring over medium heat uncil the milk becomes very thick. Add the cayenne pepper and set aside.
Remove the bag of spices from the stock and pure the vegetables in a food processor or blender, reserving the stock.
Return the pured vegetables, along with the stock, to the soup pot and add the thickened milk. Bring this mixture to a simmer and add salt and pepper to taste. Stir in the crab, the hot cream, and the sherry. Remove from the heat. Serve immediately with a chopped parsley garnish on each bowl.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .