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Saturday, October 1, 2011

She-Crab Soup - Michael Fleyzor

  • 1/2 cup butter ( 2 softened)
  • 4 carrots peeled and chopped
  • 2 ribs celery  chopped
  • 2 medium onions  chopped
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon saffron
  • Salt
  • Pepper
  • 4 cups fish stock(Kitchen Basics Brand in a box –Wegman's)
  • 2 cups half and half(Milk is ok to save on calories)
  • 1/4 cup all-purpose  flour
  • 1 pound blue lump crab meat
  • 2 tablespoons cognac
  • 1 teaspoon Worcestershire sauce
  • Sliced fresh chives  to garnish 

Melt 2 tablespoons of the butter in a heavy saucepan
Add carrots, celery, onion, cayenne, saffron, salt and pepper
Cook until softened (15 minutes)
Pour in fish stock
Reduce heat
Simmer 10 minutes
Put in food processor and puree until smotth
Pour back into pot
Stir in half and half and bring to a boil
Reduce heat

Meanwhile knead together softened butter and flour to make a paste
Place this paste at the end of a whisk and whisk into the soup to thicken
Stir in remaining ingredients
Cook just to heat through
Garnish with chives

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