Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
1 small | Onion, chopped |
2 \N | 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 |
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