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Ingredients
- 1 quart whipping cream
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 fish bouillon cubes
- 2 cups boiling water
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1 pound fresh crabmeat
- Garnish: chopped parsley
- 1/3 cup sherry (optional)
Details
Servings 6
Preparation time 10mins
Cooking time 90mins
Adapted from myrecipes.com
Preparation
Step 1
Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.
Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.
Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.
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