Cream of Crab Soup with Sherry
Ingredients
| 1 lb lump crab meat | ||
| 1/2 stick unsalted butter | ||
| 1 cup onion, minced | ||
| 1/3 cup flour | ||
| 4 cups half and half | ||
| 1 tbs Old Bay seasoning | ||
| 2 tsp fresh parsley, chopped, plus extra for garnish | ||
| 3 tbs dry sherry |
- Melt butter in a large sauce pan, then add the onions and saute until the onions are clear, but not browned.
- Add flour, Old Bay, parsley and continue to cook while stirring for 2-3 minutes.
- Slowly whisk in the half and half and bring almost to a boil then reduce the heat to a simmer and continue to simmer for 10 minutes.
- Add the crab meat and sherry and stir in being careful not to break up the lumps.
- Simmer for another 5 minutes, taste for seasoning and adjust if necessary.
- Add soup to soup to soup bowls and garnish with extra parsley.
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