Ingredients
The following ingredients have 7 Servings
- 1 pound lump crab meat
- 3 shallots (minced)
- 5 cups chicken stock
- 2 cups heavy cream
- 1/2 cup dry sherry
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 1 teaspoon cayenne pepper powder
- 1 teaspoon tarragon
- Salt and pepper (to taste)
- Croutons and additional cayenne pepper powder (for garnish)
Instruction
- Place a soup pot over medium heat, then add the butter and oil.
- When butter is melted, add in the shallots and sauté for 3 minutes (until translucent).
- Add the chicken stock, heavy cream, and cayenne pepper powder. Mix thoroughly while bringing the pot to a simmer.
- Lower the heat, then add in the crabmeat and tarragon and continue to cook the soup for 5 minutes.
- Add the sherry, stir, and continue to cook the soup for 3 minutes.
- Add salt and pepper to taste, then serve garnished with sprinkled cayenne powder and croutons.