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SOUTH RIVER CLUB CRAB SOUP
Ingredients
- 2 TABLESPOONS BUTTER
- 1 1/2 TABLESPOONS FLOUR
- 2 1/2 CUPS MILK
- 1 TEASPOON SALT
- 1/4 TEASPOON BLACK PEPPER
- 1/4 TEASPOON RED PEPPER
- 1 POUND CRABMEAT
- 1 CUP CREAM
- 2 HARD BOILED EGGS
- SHERRY TO TASTE (ABOUT A WINE GLASS FULL)
Directions
- MELT BUTTER AND STIR IN FLOUR;
- ADD MILK, SALT, BLACK AND RED PEPPER.
- STIR UNTIL WELL HEATED AND THICKENED.
- ADD CRABMEAT AND CREAM.
- HEAT WELL.
- ADD EGGS WHICK HAVE BEEN PRESSED THROUGH A SIEVE, THEN ADD SHERRY.
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