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Danny Kaye's Quick Crab Soup Cooking for Entertaining Marlene Sorosky Yield: 8 - 10 servings 2 (10-¾-oz.) cans condensed green pea soup 2 (10-¾-oz.) cans condensed tomato soup 4 cups chicken broth 1 cup whipping cream 2 tsp. curry powder 1 cup dry sherry 1 pound crabmeat, flaked In a lage saucepan, mix pea soup, tomato soup, chicken broth, cream, curry powder and sherry. Bring to a boil, reduce heat and simmer, stirring occasionally, 10 minutes. May be refrigerated up to 2 days. Before serving, stir in crabmeat and cook until heated through. |
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