Maryland Cream of Crab Soup - Carrol’s Creek

Title: Maryland Cream of Crab Soup - Carrol's Creek

Categories: Soups, Main dish

Yield: 4 Servings

1 T Butter

1 sm Onion, chopped

2 Whole cloves

1 lg Bay leaf

1 T All-purpose flour

2 c Milk

1 c Whipping cream

1/8 t Ground nutmeg

1/8 t Cayenne pepper (or more)

1/2 lb Fresh crabmeat, picked over

8 oz Clam juice

1/4 c Dry Sherry

1/4 c Chopped fresh chives or --green onions

Melt butter in heavy large saucepan over medium heat. Add onion, cloves

and bay leaf and saute until onion is tanslucent, about 3 minutes.

Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream.

Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low.

Simmer until slightly thickened, anout 15 minutes.

Strain soup into bowl, pressing on solids to release liquid. Return

liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer

until thickened, about 15 minutes (do not boil). Season with additional

cayenne pepper, if desired, and salt and pepper.

(Can be made 1 day ahead. Chill. Rewarm over low heat.)

Ladle soup into bowls; garnish with chives.

Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept 1997. --