Curried Crab Soup
|All purpose flour||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Milk||4 Cup (64 tbs)|
|Canned crabmeat||7 1⁄2 Ounce|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Snipped chives||1 Teaspoon|
In saucepan melt butter.
Blend in flour, curry, and salt.
Add milk all at once; cook, stirring constantly, till thickened and bubbly.
Add crab meat and wine; heat through.
Blend about 16 cup of the soup with sour cream till smooth; stir sour cream mixture into soup.
Chill thoroughly, several hours or overnight.
Serve cold in bowls surrounded with crushed ice.
Garnish with chives.