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She Crab Soup


Ingredients:

· 3 T. butter

· 2 celery, diced

· 1 green bell pepper, diced

· 1 onion, diced

· 6 cloves garlic, minced

· 2 T. butter

· 2 T. flour

· 3 C. half and half

· 1 C. shellfish stock

· 2 oz. sherry

· ½ # potatoes, diced and parboiled

· 1 T. old bay seasoning

· 2 bay leaves

· ½ # crab

· Fennel pollen

· Chives, chopped for garnish



Preparation


1. In a small pot, combine the diced potatoes and cold water. Boil until fork tender. Drain and set aside.

2. In a dutch oven, melt the butter over medium heat. Add the celery, pepper, and onion for 6-8 minutes. Add the garlic and sweat for 2-3 more minutes. If the vegetables start to pick up color, reduce the heat. Season with salt and pepper.

3. Add the 2 T. butter and melt into the vegetables. Then add the flour and stir in well to prevent lumping. Cook the flour for 2-3 minutes. Do not let it stick to the bottom of the pan.

4. Next add the half and half, stock, sherry, old bay and bay leaves. Bring to a nice simmer. Simmer for 15 minutes. Before serving add the crab and let it heat in the hot soup.

5. Serve immediately garnished with fennel pollen and chopped chives.

Contact

(719) 308-2992

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