Curried Crab Soup Recipe
Ingredients
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
1 teaspoon salt
4 cups milk
1 71/2-ounce can crab meat, drained, chopped, and cartilage removed
1/4 cup dry white wine
1 cup dairy sour cream, Snipped chives
Directions
In saucepan melt butter.
Blend in flour, curry, and salt.
Add milk all at once; cook, stirring constantly, till thickened and bubbly.
Add crab meat and wine; heat through.
Cool.
Blend about 16 cup of the soup with sour cream till smooth; stir sour cream mixture into soup.
Chill thoroughly, several hours or overnight.
Serve cold in bowls surrounded with crushed ice.
Garnish with chives.
Blend in flour, curry, and salt.
Add milk all at once; cook, stirring constantly, till thickened and bubbly.
Add crab meat and wine; heat through.
Cool.
Blend about 16 cup of the soup with sour cream till smooth; stir sour cream mixture into soup.
Chill thoroughly, several hours or overnight.
Serve cold in bowls surrounded with crushed ice.
Garnish with chives.
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