She-crab Soup

Dinner tonight, she-crab soup. This is not a meal I would make over the weekday due to the time and effort it takes to make this meal, but for a raining weekend soup, this hit the spot.
Let’s cook!


4 cups whipping cream
2 cups fish stock
1/3 cup all-purpose flour
1/4 cup unsalted butter
2 tablespoons lemon juice
1 pound crabmeat
1/4 teaspoon nutmeg
salt and pepper

Step 1: 

In a large pot combine whipping cream, salt and pepper to taste. Bring to a boil, then reduce heat, and simmer for 1 hour.

Step 2: 

When the cream has simmered for 40 minutes, melt butter in a large pot over low heat.

Step 3: 

Once the butter has melted, add the flour.

Step 4: 

Stir until smooth.

Step 5: 

Add fish stock.

Step 6: 

Whisk together until mixture has thickened.

Step 7: 

Add mixture to the pot of cream.

Step 8: 

Add lemon juice.

Step 9: 

Add crabmeat.

Step 10: 

Add nutmeg.

Step 11: 

Stir well and let cook for another 5 minutes.

Step 12: 

I used fresh chives as the garnish.


Closing Remarks: 

This is a great soup to freeze and enjoy later! Since most of Jen’s family lives in Maryland, I think made her a little home sick. She could not stop raving about how much she loved the she-crab soup!
Happy Cooking!


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