She Crab Soup

Level: Easy Yield: 8 servings

Ingredients

• 1/2 cup butter ( 2 TBS 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- homemade is best or use Kitchen Basics brand

• 2 cups half and half

• 1/4 cup all-purpose flour

• 1 pound blue lump crab meat

• 2 tablespoons cognac

• 1 teaspoon worcestershire sauce

• Sliced fresh chives to garnish

Equipment

• Blender or Immersion Blender

Directions

1. Melt 2 tablespoons of the butter in a heavy saucepan

2. Add carrots, celery, onion, cayenne, saffron, salt and pepper

3. Cook until softened (15 minutes)

4. Pour in fish stock and bring to boil

5. Reduce heat. Simmer 10 minutes

6. Puree in a blender or use immersion blender

7. Pour back into pot

8. Stir in half and half and bring to a boil

9. Reduce heat

10. Meanwhile knead together softened butter and flour to make a paste

11. Place this paste at the end of a whisk and whisk into the soup to thicken

12. Stir in remaining ingredients

13. Cook just to heat through

14. Garnish with chives

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