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6 servings
Ingredients:
2 tablespoons olive oil4 shallots, minced2 cloves garlic, minced1 (32 ounce) container chicken broth1 cup milk3 1/2 tablespoons all-purpose flour1/4 teaspoon ground cayenne peppersalt and pepper to taste1 1/2 pounds cooked crabmeat, flaked1/3 cup whiskey
Instructions:
Heat the olive oil in a large pot over medium heat, and saute the shallots and garlic until tender.Pour in the chicken broth, and bring to a boil.In a small bowl, mix the milk and flour.Stir the mixture into the pot, and continue cooking until soup is slightly thickened.Season the soup with cayenne pepper, salt, and pepper.Mix in the crab and whiskey, and cook until heated through.
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