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Soups

CRAB BISQUE

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 donot boil. Add seasoning. Combine the two mixtures, keep war. Add sherryjust before serving.