Maryland Crab Soup
|Onion||1 Large, chopped|
|Stalk celery||1 , diced|
|Crab meat||2 Cup (32 tbs), picked to remove shell|
|Chicken broth||4 Cup (64 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Cook onion and celery in shortening until transparent.
Add crab meat, broth, salt and pepper.
Close cover and put pressure control in place.
When pressure is reached and control jiggles, remove from heat.
Cool cooker at once under running water.
Return open cooker to low flame.
Add cream, stirring until hot; do not boil.
Last, add whiskey.
Serve soup at once with parsley garnish.