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Crab and Cognac Soup
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Submitted by:
Jimmy |
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The smal amount of cognac in this dish really goes well with the crab. This is a decadent dish to be served as a first course. |
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INGREDIENTS:
- 1/4 cup(s) , Butter
- 3 tablespoon(s) , Flour
- 4 cup(s) , Milk
- 2 tablespoon(s) , Onion Minced
- 2 teaspoon(s) , Chicken stock Powder
- 2 teaspoon(s) , Fresh Parsley Chopped
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , White Pepper
- 1/4 teaspoon(s) , Nutmeg
- 1/2 pound(s) , Fresh Crabmeat
- 1 tablespoon(s) , Cognac
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| Instructions: |
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Melt butter in a large saucepan over medium low heat. Whisk in flour and cook, stirring, for 3 minutes. Gradually whisk in milk. Add onion, stock powder, parsley, salt, pepper, and nutmeg. Increase heat and bring to a boil, then reduce to a simmer and cook until the soup begins to thicken, stirring occasionally--about 10 minutes. Add crabmeat, stirring gently, and cook until the soup is creamy--about 10-15 minutes. When ready to serve, adjust seasoning, stir in cognac, and ladle immediately into bowls. Lightly pinch a bit of nutmeg into each bowl. |
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