1 tablespoon flour
2 tablespoons butter
2 quarts milk
1 pint crab meat
1/2 onion sliced
1/2 pint heavy cream
chopped parsley, celery, salt, pepper
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Melt butter in top of double boiler, add
flour and blend. Gradually add the milk and
onion, parsley and celery, and season to taste.
Cook slowly until the soup thickens a little,
then add the crab meat. Serve in individual
dishes with a spoonful of whipped cream on top.
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