Crab Soup

By barbaran

Ingredients

• 3/4 cup chopped green onion, with tops
• 2 teaspoons minced garlic
• 4 tablespoons (1/2 stick) butter
• 3 tablespoons all-purpose flour
• 2 cups fish stock
• 1 cup heavy cream
• 1 cup milk
• 1 pound crabmeat, picked free of shell
• 1/4 cup sherry
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup freshly grated Parmesan
• 1/2 cup chopped fresh chives

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.