Hot Soup – makes 6 servings
Butter 2 tablespoons
Shallots 1 tablespoon minced
Flour 2 tablespoons
Chicken Broth 2 cups
Tomato Paste 1/4 cup
Heavy Whipping Cream 2 cups
Dungeness Crab Meat 1 pound
Sour cream 2 tablespoons
Fresh Parsley 1 tablespoon chopped
In a stock pot, over medium heat,saute the shallots in butter for 2-3 minutes, or until soft. remove from heat & stir in flour until blended. Return to heatand cook until mixture is bubbly (1-2 minutes). Gradually add the chicken broth, then the tomato paste. Whisk until smooth. Add the whipping cream and crab. Bring to a boil; reduce heat to a simmer. Cook 3-4 minutes and serve with sour cream and a sprinkling of parsley. Makes 6 servings.