Title: Crab Soup with Sherry
Categories: Soup
Yield: 6 Servings
| 1 | tb | Shallot,finely minced |
| 2 | tb | Butter |
| 1 | ts | Flour |
| 5 | c | Milk,warm |
| 1/4 | ts | Worcestershire sauce |
| 1/8 | ts | White pepper |
| 1 | lb | Crab meat,flaked |
| 1 | | Egg yolk,beaten |
| | | Salt |
| 1/2 | c | Sherry,at room temperature |
| | | Lightly salted whipped cream |
| | | Paprika |
1. Saute the shallots in the butter in the top of a double boiler over
direct heat until very soft but not browned. Stir in the flour. Add the
warm milk slowly, stirring as added. Place over simmmering water, add
Worcestershire sauce, pepper, and crab meat. Let cook, stirring frequently,
over, not in, simmering water for 15-20 minutes. (May be made ahead at this
point up to about 1 hour before serving.) Cover and keep over hot water.
stirring occasionally.
2. Add a little of the hot soup to the beaten egg yolks and stir mixture
back into soup. Season to taste with salt. Add the sherry and heat to
steaming hot.
3. To serve, ladle soup into warm bowls. Top each serving with a little
whipped cream, sprinkle with paprika, and serve at once.