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Soup: Crab Soup, Baltimore

Source of Recipe

The Southern Cookbook, 1939


List of Ingredients

2 tablespoons butter
1 onion, finely chopped
1 tablespoon flour
2 cups warm water
1 cup crab meat
1/4 cup chopped celery
chopped parsley
salt and pepper
dash Tabasco sauce
3 cups scalded milk



Recipe

Melt the butter, add the onion and brown. Blend in the flour and slowly add the warm water; allow to cook until slightly thickened. Add the crab meat, celery, parsley and seasonings. Allow to simmer for 30 minutes. Just before serving, add the scalded milk.*

*To scald milk: Place milk in a heavy-bottomed pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges; do not boil. Remove from the heat.


YIELD: 4 Servings