Champagne "Crab" Soup
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- 8 oz imitation crab
- 3 tbs flour
- 2 tsp salt
- 2 tsp pepper
- 1 tsp cayenne pepper
- 2 quarts milk
- 1 and 1/2 tbs fresh lemon juice
- 1/4 cup champagne
- 1 tsp lemon pepper
- 2 and 1/2 tbs butter or margarine
- 1 tsp parsley
1Put the "crab" in a food processor and puree.
2In a saucepan, saute the celery in the butter until it is soft and yellow.
3Add the salt, pepper, cayenne, lemon pepper, and flour and stir. This will be thick. Turn off the heat for a minute.
4Stir in the pureed "crab" and mix until all the flour butter mixture is absorbed.
5Return to heat and stir in the milk a little at a time, stirring constantly.
6Add the lemon juice, champagne and parsley, heat and stir.
7Have a glass of the remaining champagne and enjoy.