UNITS
SCALE
INGREDIENTS
- ¼ cup Butter
- 1 small Yellow onion , chopped
- 2 tbsp Flour
- 3 cups Milk , whole
- 1 cup Heavy cream
- 2 tsp Salt
- To taste Black pepper , freshly ground
- 2 tbsp Flour
- 1 cup Milk , whole
- 1 lb Crab meat, canned
- For garnish Chives , chopped
METHOD
- In a large pot, melt butter over medium heat. Sauté onion until translucent, about 2 minutes. Add flour and mix well with a wooden spoon. Cook for an additional minute.
- Add milk, heavy cream, salt and black pepper. Whisk while bringing up to a boil.
- Using a jar with a lid, shake flour and milk. Shake until the flour is blended well. Add to the soup and keep whisk until the soup thickens.
- Stir in the crab and cook for about 5 more minutes. Ladle the soup into the bowls. Garnish with chives.
NOTES
- Alternatively, you can thaw frozen crab meat
- Alternatively, you can use half-and-half instead of milk (A mixture of half milk and half cream)
- You can turn up the heat in step 2 – just be careful not to scald the cream
- Garlic bread and/or crackers makes a great accompaniment
