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Crab Soup is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 tablespoons finely chopped onion
3 tablespoons butter
2 cups (two 6-ounce cans) crabmeat, picked over to remove bits of shell and cartilage
1/2 teaspoon salt
Freshly ground black pepper
3 cups milk
1/2 cup heavy cream
2 tablespoons Scotch whiskey
Chopped parsley
Cook the onion in the butter until the onion is transparent. Stir in the crabmeat, salt and pepper and cook over low heat ten minutes, stirring occasionally. Add the milk and cook over boiling water fifteen minutes. Add the cream and when the mixture is piping hot, stir in the whiskey. Serve immediately sprinkled with chopped parsley. Makes 4 to 6 servings.
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