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Southern-Style Crab Soup Recipe

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This recipe for Southern-Style Crab Soup, by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Midgley

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter (1 stick)
1/4 cup flour
4 cups milk
2 Tablespoons chopped onion
2 Tablespoons chicken bouillon
2 tsp. minced fresh parsley
1 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. fresh grated nutmeg
1/2 pound crabmeat (imitation crabmeat is good)
1/2 pound fresh asparagus, cut in 1-inch lengths (frozen, drained and dried, will do)

Directions:
Directions:
Melt butter in heavy, large pan over medium-low heat. Whisk in flour; cook for 3 minutes. Gradually whisk in milk. Add onion, bouillon, parsley, salt, pepper and nutmeg. Increase heat and bring to a boil. Reduce heat and simmer until soup begins to thicken, stirring occasionally, about 10 minutes. Add crabmeat and cook until soup is creamy, 10-15 minutes. Add asparagus; cook until tender, 5-7 minutes. Adjust seasoning; serve immediately.

 

 

 

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