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Family Cookbook
Curried Crab & Apple Soup
source Taste the Seasons-Woodside Atherton Aux Stanford Children Ho
Wonderful on a cool autumn evening. Most of the preparation can be done in advance; blend in the sherry, cream and crab just before serving.

Required Ingredients

Large tart apples, peeled and diced
Large onion, diced
Clove Garlic, minced
¼CupAll-purpose flour
TablespoonCurry powder
CupChicken stock
Tomatoes, peeled, seeded and diced
¼CupDry Sherry
CupHalf 'n Half
¾PoundFresh crab (or 1 pound can refrigerated pasturized crab)

Preparation Instructions

  1. Melt butter in a heavy 3 quart pan over medium heat. Add apples, onion and garlic and cook for 3 to 4 minutes until onion is limp.
  2. Stir in flour and curry powder; cook for 2 to 3 minutes longer, but don't allow mixture to brown.
  3. Slowly stir in chicken stock. Add tomatoes and simmer, uncovered, for 10 to 15 minutes. At this point can be set aside until just before ready to serve.
  4. Bring mixture to serving temperature. Blend in the sherry and cream; add crab and heat to serving temperature. Avoid bringing to a boil.