Champagne "Crab" Soup

Champagne Crab Soup

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kathleen ralston

By
@innerlife

I try to be a thrifty cook, so I used imitation crab for this soup and cheap champagne. You could use real crab but I wouldn't bother spending more on the champagne as it will taste pretty much the same. No cream makes it healthier.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
10 Min
Cook:
15 Min

Ingredients

  • ·
    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

How to Make Champagne "Crab" Soup

Step-by-Step

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

Printable Recipe Card

About Champagne "Crab" Soup

Course/Dish: Fish Soups
Other Tags: Quick & Easy Healthy



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