Curry Crab Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Half and half||1 Quart|
|Curry powder||1⁄2 Teaspoon (Or More If Required)|
|Dry sherry||3 Tablespoon|
|White pepper||To Taste|
|Red cayenne pepper||1 Pinch|
|Finely chopped parsley/Finely chopped chives||1 Tablespoon|
Flake crabmeat; remove cartilage.
Melt butter or margarine in a large saucepan.
Stir in flour.
Stirring constantly, cook until smooth and bubbly.
Slowly stir in milk.
Continue stirring until mixture thickens slightly.
Stir in half and half, flaked crabmeat, curry powder and sherry.
Season with salt, white pepper and red pepper to taste.
Stirring constantly, cook until very hot; do not boil.
Pour into a tureen or serve in individual bowls.
Garnish with parsley or chives.