Recipe - Creamy Crab Soup - Wt

50 g Butter
One half Small green capsicum
1 Small onion
3 tablespoon Flour
1 One half cup Chicken stock
Pinch cayenne
1 tablespoon Dry sherry
1 cup Cream
2 x 170g cans crab meat
Salt and pepper

Finely dice onion and seeded capsicum. Saute gently in butter until tender,
but not browned. Add the flour, stir until combined, remove from heat.
Gradually add chicken stock, stir until combined, return pan to heat,
bring to boil, stirring constantly, reduce heat, simmer uncovered for
5 minutes.
Season with cayenne, salt and pepper. Add cream, milk, sherry and
undrained and flaked crab meat. Simmer uncovered for 5 minutes.
Serve with crunchy bread rolls.

From The Weekly Times New Pioneer Cookbook ~ By Mrs Boord, Naracoorte,
South Australia
Posted to MMRecipes Digest by "Wayne T. Jones" waynej@mail.austasia.net
on Mar 26, 1998