A lightly creamy blue crab soup with ginger & sherry that dances on the palate.
1 Tablespoon vegetable oil
2 Tablespoons minced fresh ginger
2 Tablespoons minced shallots
1/4 cup Sherry
2 cups crab stock
1/4 teaspoon white pepper
Salt to taste
3 Tablespoons cornstarch dissolved in 3 Tablespoons cool water
1/4 cup heavy Cream
1/4 cup crab meat
Chopped parsley for garnish
In a sauce pot, sauté ginger and shallots with oil, high heat, 30 seconds.
Add sherry, reduce until half the sherry remains.
Add crab stock, nutmeg, and white pepper, bring to a boil.
Whisk in cornstarch, bring to a boil again.
Add heavy cream and crab meat, and salt to taste.
Garnish with fresh parsley.