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.