Crab Meat Soup With Sherry
|Celery pieces||1 Cup (16 tbs) (1 Inch)|
|Fish stock||1 1⁄3 Cup (21.33 tbs)|
|Canned crab meat||15 Ounce, drained, flaked|
|Instant nonfat dry milk solids||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Whole milk||1⁄2 Cup (8 tbs)|
|Ground mace||1⁄8 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Sliced celery||3 Tablespoon (For Garnish)|
Simmer celery in stock in a covered saucepan 15 minutes.
Place celery and stock in a food processor or blender; add 1 cup of flaked crab meat, the milk solids, water, milk, salt, and mace.
Puree mixture; pour back into saucepan.
Heat crab mixture to simmering.
Mix arrowroot with a little cold water; stir into crab mixture.
Simmer, stirring constantly, until mixture has thickened.
Stir in sherry and remaining crab meat.
Garnish with celery slices.