FoodRecipesSoups
Crab Bisque Soup
1 lb. crabmeat
2 cups chicken broth
1 medium onion
2 C heavy cream
2 tbsp. butter
2 C fresh bread crumbs
salt and pepper
1/4 C dry sherry
Pick over crabmeat carefully to remove shell. Put in saucepan and add stock.
Bring to a boil. Grate onion into the soup and simmer five minutes.
In a double boiler, put cream, butter and bread crumbs. Heat well, but do
not boil. Add seasoning. Combine the two mixtures, keep war. Add sherry
just before serving.