Cream of Crab Soup
This is the best soup you will ever taste, it is a family receipe passed
down to us many generations. Remember good food takes time.
Makes 5 quarts 2 qts. half and half
2 qts. heavy whipping cream
2 oz. "minors" chicken base
1 med carrott
4 oz. dry sherry
1 cup flour
1\2 lb butter
2 lbs jumbo lump crab meat
pinch white pepper
pinch of "old bay" seafood seasoning
Step #1: Heat half & half and cream, SLOWLY in soup pot, about
40min. When temp reaches 165-175 degrees, add chicken base, sherry, and
seasonings. Stir slowly and continue to heat.
Step #2: To make Roux- melt butter in sauce pan and add flour.
This should thicken to a paste like substance.
Step #3: Add Roux to 180 degree soup and stir until it starts
to thicken (2-3 min)*
Step #4: Sprinkle carrots into soup. Pick all shels out of your
crabmeat and add to soup.Stir and serve with Sherry.
*use more or less roux fordesired thickness. Can be frozen and stores
for 5-7 days in fridge.
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