Peg Jenning's Whiskey-Flavored Crab Soup

Recipe Ingredients

		Epicurean Delight: Beard
		Soup
1 lb	454g / 16oz	Crab meat
1/2 cup	118ml	Milk
2 tablespoons	30ml	Butter
		Cream Sauce
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
2 cups	474ml	Milk
1 1/2 cups	355ml	Cream - heavy
4 tablespoons	60ml	Scotch whiskey

Recipe Instructions

Heat crabmeat in milk and butter. Make cream sauce by cooking butter and flour together slowly for 2 minutes, then whisking in milk, and salt and pepper to taste.

Bring to boil and whisk until smooth. Add cream; stir in crabmeat as soon as it simmers. When it is just at boiling point, stir in whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by another's mistakes. When his friend Mrs. Jennings added a splash of Scotch instead of using sherry in the crab soup she made for him.

Beard didn't object to the flavor but did add her recipe to his lifetime collection.

Source:
Cooking Light, Sept 1994, page 77

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