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Title: Maryland Cream of Crab Soup - Carrol's Creek
Categories: Soup Main
Yield: 4 Servings
| 1 | tb | Butter |
| 1 | sm | Onion, chopped |
| 2 | Whole cloves | |
| 1 | lg | Bay leaf |
| 1 | tb | All-purpose flour |
| 2 | c | Milk |
| 1 | c | Whipping cream |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Cayenne pepper (or more) |
| 1/2 | lb | Fresh crabmeat, picked over |
| 8 | oz | Clam juice |
| 1/4 | c | Dry Sherry |
| 1/4 | c | Chopped fresh chives or -green onions |
Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream. Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low. Simmer until slightly thickened, anout 15 minutes.
Strain soup into bowl, pressing on solids to release liquid. Return liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper, if desired, and salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over low heat.)
Ladle soup into bowls; garnish with chives.
Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept 1997. By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997
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