“Creamy and rich crab soup. I been trying to recreate a crab soup from a French restaurant in Nashville TN. This is as close as I've been able to get.”
READY IN:
50mins
SERVES:
6
YIELD:
6 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. melt 1/4 cup of butter in large pot.
  2. saute chopped celery in butter for approximately 5 minutes - set aside.
  3. melt remaining 1/4 cup of butter in same pot.
  4. saute diced onion in butter until brown - approximately 12 minutes.
  5. add seafood stock.
  6. add tomato paste, parsley, old bay, sherry.
  7. heat to boil and reduce heat.
  8. add 2/3 of crab; set aside 1/3 of crab with celery.
  9. add cream.
  10. mix cornstarch with water to make a paste and add to soup pot.
  11. bring to a gentle boil for 2 minutes and reduce heat.
  12. carefully move 1/2 of soup at a time to blender and blend for 15 seconds; once blended return to soup pot.
  13. Add in last 1/3 of crab and celery - heat through and serve.

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