https://www.copymethat.com/r/N4HgeoQPy/narrows-restaurant-cream-of-crab-soup/
17739292
Ac2V33k
N4HgeoQPy
2024-10-07 04:47:55
Narrows restaurant Cream of Crab Soup
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Servings: 5 quarts
Servings: 5 quarts
Ingredients
- 2 quarts half-and-half
- 2 quarts heavy whipping cream
- 2 ounces Minor's chicken base
- 1 medium carrot, shredded
- 4 ounces dry sherry
- 1 cup flour
- ½ pound butter
- 1 pound jumbo crab meat
- pinch white pepper
- pinch Old Bay seasoning
Steps
- Heat half-and-half and whipping cream slowly in large pot for about 40 minutes to 165 to 175 degrees.
- Add chicken base, sherry, and seasonings.
- Make a roux by melting butter and adding flour, stirring until mixture is about as thick as oatmeal.
- Add roux to cream, which should have a temperature of 180 degrees. Stir to thicken, about 10 minutes.
- Sprinkle carrot into soup.
- Add crab meat and heat, but don't boil.
- Serve soup with additional sherry.
Notes
- Soup will keep in refrigerator for 5 to 7 days. May be frozen.