Ingredients

  • ½ carrot finely chop
  • 2 ribs celery finely chop
  • ½ large onion finely chop
  • 150 grams butter, unsalted
  • 150 grams plain flour
  • 200 grams tomato paste
  • 1 bay leaf
  • 1 ½ teaspoons thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 75 milliliters dry sherry
  • 970 milliliters fish stock crab or clam stock
  • 1890 milliliters whipping cream
  • 450 grams crab claw meat

Directions

1. Suaté carrot, celery and onion in butter in a stockpot until onions are soft. Add flour gradually to form a roux. Cook about 3 minutes. Add tomato puree, bay leaf, thyme, salt, pepper and sherry, blending well. Add stock stirring until well mixed. Increase heat to medium and cook until hot. Remove and discard the bay leaf.
2. Add heavy cream and crabmeat, stirring gently. Heat until very hot and ladle into serving bowls.
3. For clam juice can purchase a crab or clam base and then follow directions on jar to prepare 1 quart stock.

Notes
Serving Ideas:Original makes 4 quarts/10 servings.


Categories
hotShellfish, soups
Keywords
soups, hotShellfish
MacGourmet downloadCrab soup. To import, drag image to your MacGourmet recipe box.