She Crab Soup I

1. 1

   Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.

2. 2

   Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.

3. 3

   Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.

4. 4

   Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.

5. 5

   Remove from heat and add wine.

6. 6

   Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.