Cream Of Crab Soup With Heavy Cream
Are you looking for a delicious and indulgent soup to warm you up on a cold day? Look no further than cream of crab soup with heavy cream. This rich and creamy soup is a Maryland classic, and for good reason. It's the perfect combination of sweet crab meat and velvety smoothness, with just a touch of spice.
Ingredients:
- 1 pound of fresh crab meat
- 1/2 cup of unsalted butter
- 1/2 cup of flour
- 4 cups of chicken broth
- 2 cups of heavy cream
- 1/4 cup of sherry wine
- 1 tablespoon of Old Bay Seasoning
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Parsley for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the flour and stir until combined. Cook for 2-3 minutes, stirring constantly.
2. Gradually whisk in the chicken broth, a little at a time, until the mixture is smooth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Add the crab meat, heavy cream, sherry wine, Old Bay Seasoning, salt, and black pepper. Stir to combine.
4. Simmer for 10 minutes, stirring occasionally, until the soup is heated through and the flavors are well blended.
5. Serve hot, garnished with parsley if desired.
Tips:
- Use fresh crab meat for the best flavor. If you can't find fresh crab meat, canned crab meat can be used as a substitute.
- Be sure to stir the flour and butter mixture constantly to prevent it from burning.
- For a lighter version, you can use half and half instead of heavy cream. You can also use a gluten-free flour blend to make it gluten-free.
- Adjust the seasoning to your taste. If you like it spicier, add more Old Bay Seasoning. If you prefer it less salty, use less salt.
Cream of crab soup with heavy cream is a delicious and comforting dish that's perfect for a cozy dinner at home or for entertaining guests. It's easy to make and can be prepared ahead of time for a stress-free meal. Serve it with a crusty bread or crackers for a satisfying meal that will warm you up from the inside out.
