Vintage Cheese And Crabmeat Soup

Cooked crabmeat is added to this roux-thickened milk and cheddar cheese soup base with a dash of hot pepper sauce. Serve with a sprinkling of chopped chives.

• Calories: 455 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons all-purpose flour
• 1 pinch ground black pepper
• 2 tablespoons margarine
• 4 cups milk
• 1 dash hot pepper sauce
• 8 ounces shredded Cheddar cheese
• 1 tablespoon chopped fresh chives
• 1 (6 ounce) can crab meat, drained

Recipe Instructions

Step 1

In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)

Step 2

Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. Ladle into individual bowls and sprinkle with chives just before serving.