Beulah Count Basse Soup

Jill Bahada


The original recipe did not call for the poached egg on top. I had a cream of Asparagus soup and it was served with a poached egg on top . When I made this soup , I thought of the poached egg on top , I love it , but some of you may find it too rich, its still a great easy soup if you prefer to leave off the egg.


☆☆☆☆☆ 0 votes

20 Min
10 Min
Stove Top


  • 2
  • 1 stalk(s)
  • 2 can(s)
    cream of shrimp soup
  • 14 oz
    can lump crab meat
  • 1 1/2 c
  • 4
    poached eggs
  • 2 Tbsp
    butter, unsalted

How to Make Beulah Count Basse Soup


  1. Wash leeks well , then thinly slice leeks and celery stalk. Saute' in melted butter for 5 mins. or until soft. Add cream soup and milk , or you can use water, bring to a gentle simmer ,add crab meat and simmer another 5 mins. Sever with poached egg on top of soup in bowl, and buttered french baguette.

Printable Recipe Card

About Beulah Count Basse Soup

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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