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Corn and Crab Soup


CORN and CRAB SOUP
Brennan's Steakhouse Recipe

Serves 8

1/4 cup butter
1 1/2 cups onions, chopped fine
2 tablespoons all purpose flour
8 cups fresh corn kernels
6 cups heavy cream
1 pound lump crab meat, picked over
2 tablespoons fresh parsley, chopped
salt
white pepper

Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender. Blend in the flour, then the corn kernels. Cook the mixture for 5 minutes, stirring frequently. Pour in the cream and season with salt and pepper to taste. Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally. Add the crab and parsley, cook an additional 5 minutes, then serve.

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