Crab, Pea And Tomato Soup
|Fresh peas||1 Pound|
|White onions||2 , chopped|
|Milk||2 Cup (32 tbs)|
|Tomato puree||1 1⁄4 Cup (20 tbs)|
|Canned crab meat/8 ounce fresh crabmeat||6 Ounce, 1 can|
|Cream||1 Cup (16 tbs), scalded|
Saute the onions in the butter, add the peas.and a very little water and cook until tender.
Puree or blend in a blender with the milk.Simmer the tomato puree for 4 minutes and put aside.
Heat the flaked crabmeat a few minutes in more butter in the top part of a double boiler.
Combine all ingredients and add the scalded cream and sherry and season with salt and pepper.