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East Coast Tomato Soup




Source of Recipe


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List of Ingredients




3 Tablespoons Onion, finely chopped
1 Garlic Clove, minced
¼ Cup Butter
¼ Cup All-purpose Flour
½ Teaspoon Salt
1/8 Teaspoon Pepper
2 ½ Cups Half-and-half Cream
2 Cups Tomato Juice
¼ Teaspoon Worcestershire Sauce
¼ Teaspoon Ground Savory
1 Dash Hot Pepper Sauce
2 Cans Lump Crabmeat (6 oz each) rinsed and drained
Sour Cream

Recipe



In a 2-quart saucepan, saute the onion and garlic in butter until onion is tender. Stir in the flour, salt and pepper until bubbly. Gradually add the cream, tomato juice, Worcestershire Sauce, savory and hot pepper sauce; bring to a boil, stirring constantly. Add crab meat; heat through.

Garnish servings with a dollop of sour cream and parsley flakes, if desired.

YIELD: 1 Quart (4-5 servings)