Classic Crab Cream Soup
Soups • European
Description
A thick crab soup, best served with lemon.
Ingredients
- Butter 3 spoons
- Scallions 5 oz
- Celery salt 0 oz
- Wheat Flour 2 spoons
- Milk 2 glasses
- Fish Oil 2 glasses
- 10% cream 2 glasses
- Crab Meat 25 oz
- Sherry ¼ glasses
- Salt 1½ spoons
- Ground Black Pepper ¼ spoons
- Red Long Chili Peppers ½ spoons
- Chicken Egg 6 pieces
- Lemon 1 piece
Step-by-Step Guide
Step 1
Place the eggs in a 2-liter pot, cover them with water, set it on the stove, and bring to a boil. Remove from heat, cover with a lid, and let sit for 10-12 minutes. Then, remove the eggs from the pot and cool them down. Separate the yolks, mash them through a sieve, and set aside.
Step 2
Chop the green onions and celery. In a large pot, melt the butter over medium heat (about 145°F), add the green onions and celery, and cook for 4 minutes, stirring occasionally, until the vegetables are soft. Then add the flour and continue to stir for a couple of minutes.
Step 3
Whip the cream until it forms stiff peaks. Gradually pour the sherry, broth, milk, and cream into the pot with the herbs. Do not bring to a boil.
Step 4
Add the egg yolk, crab meat, salt, and pepper, then remove from heat.
Step 5
Ladle the soup into bowls and garnish with red pepper and lemon wedges.
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