Crab Soup Recipe courtesy Paula Deen Show: Paula's Party <> Episode: Hometown Foods < ,00.html> [Crab Soup] 3/4 cup chopped green onion, with tops 2 teaspoons minced garlic 4 tablespoons (1/2 stick) butter 3 tablespoons all-purpose flour 2 cups fish stock 1 cup heavy cream 1 cup milk 1 pound crabmeat, picked free of shell 1/4 cup sherry 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon salt 1/2 teaspoon white pepper 1 cup freshly grated Parmesan 1/2 cup chopped fresh chives Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust
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| - Crab Soup Recipe courtesy Paula Deen Show: Paula's Party <> Episode: Hometown Foods < ,00.html> [Crab Soup] 3/4 cup chopped green onion, with tops 2 teaspoons minced garlic 4 tablespoons (1/2 stick) butter 3 tablespoons all-purpose flour 2 cups fish stock 1 cup heavy cream 1 cup milk 1 pound crabmeat, picked free of shell 1/4 cup sherry 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon salt 1/2 teaspoon white pepper 1 cup freshly grated Parmesan 1/2 cup chopped fresh chives Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust
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| - Don't try to put this soup in a can. It will somehow manage to claw its way out.
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| - Crab Soup Recipe courtesy Paula Deen Show: Paula's Party <> Episode: Hometown Foods < ,00.html> [Crab Soup] 3/4 cup chopped green onion, with tops 2 teaspoons minced garlic 4 tablespoons (1/2 stick) butter 3 tablespoons all-purpose flour 2 cups fish stock 1 cup heavy cream 1 cup milk 1 pound crabmeat, picked free of shell 1/4 cup sherry 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon salt 1/2 teaspoon white pepper 1 cup freshly grated Parmesan 1/2 cup chopped fresh chives Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.
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