beulah count basse soup

Name: Beulah Count Basse Soup
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 2 - leeks; 1 stalk(s) celery; 2 can(s) cream of shrimp soup; 14 ounce(s) can lump crab meat; 1 1/2 cup(s) milk; 4 - poached eggs; 2 tablespoon(s) butter, unsalted

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Jill Bahada

waterbury, CT

Updated on Jul 24, 2015

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.

Rate

prep time 20 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 - leeks
1 stalk celery
2 cans cream of shrimp soup
14 ounces can lump crab meat
1 1/2 cups milk
4 - poached eggs
2 tablespoons butter, unsalted

How To Make beulah count basse soup

Step 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.
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