Crab soup with sherry

Yield: 6 servings

Measure Ingredient
1 tablespoon Shallot,finely minced
2 tablespoons Butter
1 teaspoon Flour
5 cups Milk,warm
¼ teaspoon Worcestershire sauce
⅛ teaspoon White pepper
1 pounds Crab meat,flaked
1 \N Egg yolk,beaten
\N \N Salt
½ cup Sherry,at room temperature
\N \N Lightly salted whipped cream
\N \N Paprika

1. Saute the shallots in the butter in the top of a double boiler over direct heat until very soft but not browned. Stir in the flour. Add the warm milk slowly, stirring as added. Place over simmmering water, add Worcestershire sauce, pepper, and crab meat. Let cook, stirring frequently, over, not in, simmering water for 15-20 minutes. (May be made ahead at this point up to about 1 hour before serving.) Cover and keep over hot water. stirring occasionally. 2. Add a little of the hot soup to the beaten egg yolks and stir mixture back into soup. Season to taste with salt. Add the sherry and heat to steaming hot.

3. To serve, ladle soup into warm bowls. Top each serving with a little whipped cream, sprinkle with paprika, and serve at once.

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