Maryland Cream of Crab Soup
EQUIPMENT: 4 Qt. Soup Pot, Kitchen Machine Food Cutter, soup ladel
PREPARATION TIME: 1 hour – Makes 8 servings
In a hot soup pot over medium heat (induction 250°F - 275°F), sauté onion, carrot and celery in butter until tender, about 5 minutes, stirring occasionally. Add the wine and Old Bay seasoning, continue to cook until alcohol burns off, about 3 to 5 minutes. Stir in the crab, whipping cream and half and half, and reduce the heat to simmer (induction 150°F to 180°F)
Stir cornstarch into fish stock, 1 tablespoon at a time, and stir until thoroughly combined. Add mixture to crab soup and stir until soup thickens.
To serve, ladle into soup bowls and top with fresh parsley.
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