Martha Washington's Crab Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Grated rind of 1 lemon | ||
| Milk | 4 Cup (16 tbs), scalded | |
| Worcestershire | 1 Teaspoon | |
| Crabmeat | 1/2 pound, flaked | |
| 2 hard-cooked eggs, chopped | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter; stir in flour and lemon rind.
Stir in milk gradually.
Cook over low heat until slightly thickened; stir constantly.
Add Worcestershire, crabmeat, and eggs.
Heat.
Add cream and sherry just before serving.
Season to taste.
Reheat, and serve at once.
Stir in milk gradually.
Cook over low heat until slightly thickened; stir constantly.
Add Worcestershire, crabmeat, and eggs.
Heat.
Add cream and sherry just before serving.
Season to taste.
Reheat, and serve at once.
Chef
