Creamy Crab And Cognac Soup

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
3 tablespoons	45ml	Flour
4 cups	948ml	Milk
2 tablespoons	30ml	Grated onion
2 teaspoons	10ml	Vegetable or chicken stock powder
2 teaspoons	10ml	Chopped parsley
1 teaspoon	5ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Nutmeg
1/2 lb	227g / 8oz	Backfin crabmeat - any shells removed
1 tablespoon	15ml	Cognac

Recipe Instructions

Melt butter in a large saucepan over medium low heat. Whisk in flour and cook, stirring, for 3 minutes. Gradually whisk in milk. Add onion, stock powder, parsley, salt, pepper, and nutmeg.

Increase heat and bring to a boil, then reduce to a simmer and cook until the soup begins to thicken, stirring occasionally -- about 10 minutes.

Add crabmeat, stirring gently, and cook until the soup is creamy -- about 10 to 15 minutes. When ready to serve, adjust seasoning, stir in cognac, and ladle immediately into bowls. Lightly pinch a bit of nutmeg into each bowl.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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