Soused Crab Soup
Scotch whiskey is the secret ingredient in this delicious crab soup.
3/4 pound crabmeat
1/4 cup butter
1 cup heavy cream
1/4 Scotch whiskey
1 tablespoon butter
1 tablespoon all-purpose flour
4 cups milk
Salt and freshly ground pepper to taste
2 tablespoon chopped flat-leaf parsley (optional)
- Flake crabmeat; remove cartilage. Set aside.
- Melt 1/4 cup butter in a medium saucepan. Stir in flaked crabmeat, cream and whiskey. Over medium heat, stir until heated through; do not boil. Remove from heat; set aside.
- In a large saucepan, melt 1 tablespoon butter; stir in flour. Cook 1 to 2 minutes, stirring constantly. Stir in remaining milk and the crab mixture; season with salt and pepper. Cook until very hot, but do not boil.
- Serve, garnished with chopped parsley.
Makes 4 servings.