Liturgical Year : Recipes : Crabmeat Soup

Catholic Recipe: Crabmeat Soup

INGREDIENTS

1 can (10-1/2 ounces) condensed pea soup
1 can rich milk or light cream (use soup can to measure)
2 cans (10-3/4 ounces each) condensed tomato soup
1 can (6-1/2 ounces) crabmeat
2 Tablespoons dry sherry

Details

Serves: 4

Prep Time: 30 minutes

Difficulty: N/A

Cost: n/a

For Ages: n/a

Origin:

show

Food Categories (2)

show

Often Made With (1)

Feasts (0)

When there isn't enough time to make soup from scratch, adding sherry and crabmeat to pea and tomato soups creates a wonderful crabmeat soup.

DIRECTIONS

Combine pea soup, milk or cream, and tomato soup in saucepan; blend thoroughly. Add flaked crabmeat and sherry; cook over low heat, stirring, until hot. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965