This is truly a budget friendly meal with the gourmet flavor, easy to make and a pleasure to eat. Here’s how to make this delicious soup. Begin by making a roux in a large pot. Have a quart of milk at the ready, as you need to work quickly once the roux is ready. To make a roux, melt about four tablespoons of butter over low heat. Using a whisk, gradually stir in, a tablespoon at a time, an equal amount of flour, whisking the mixture constantly. Tip the pot as necessary to mix the butter-flour mixture throughly. Keep the heat low and don’t allow it to burn. Cook for at least ten minutes, which cooks the flour to a point where your cream of crab soup doesn’t acquire a floury taste in the finished sauce.
07-03-2009