Peg jenning's whiskey-flavored crab soup
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Peg jenning's whiskey-flavored crab soup
  Crab    Seafood    Soups  
Last updated 6/12/2012 12:50:11 AM. Recipe ID 11665. Report a problem with this recipe.
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      Title: Peg jenning's whiskey-flavored crab soup
 Categories: Seafood
      Yield: 4 Servings
 
MMMMM------------------EPICUREAN DELIGHT: BEARD-----------------------

MMMMM----------------------------SOUP---------------------------------
      1 lb Crab meat
    1/2 c  Milk
      2 tb Butter

MMMMM------------------------CREAM SAUCE-----------------------------
      3 tb Butter
      3 tb Flour
      2 c  Milk
  1 1/2 c  Cream, heavy
      4 tb Scotch whiskey
 
  Heat crabmeat in milk and butter.  Make cream sauce by cooking butter
  and flour together slowly for 2 minutes, then whisking in milk, and
  salt and pepper to taste. Bring to boil and whisk until smooth. Add
  cream; stir in crabmeat as soon as it simmers.  When it is just at
  boiling point, stir in whiskey.  Serve in heated cups with a
  sprinkling of parsley.
  
  No good cook is above profiting by another's mistakes. When his
  friend Mrs. Jennings added a splash of Scotch instead of using sherry
  in the crab soup she made for him, Beard didn't object to the flavor
  but did add her recipe to his lifetime collection.
  
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
  sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
  Lowfat and Luscious echoes
 




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Recipe ID 11665 (Apr 03, 2005)

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