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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A restaurant near my house makes this soup daily, and I've never seen anything remotely close to this recipe anywhere else. I've been tweaking this and think I have it just about right. Ingredients:
1 cup raw potatoes, diced into small cubes |
1 cup celery, chopped |
2 cups water |
1/2 cup butter |
1 medium onion, chopped |
1/4 cup flour |
1 cup milk, warm |
6 ounces crab, don't drain |
3/4 lb monterey jack pepper cheese, shredded |
1 lb imitation crabmeat |
Directions:
1. In 2 quart saucepan, combine potatoes, celery and water. Bring to boil. Lower heat and simmer for 15 minutes.
2. Meanwhile, melt butter in a large soup pot. Add onion and simmer for 5 minutes. Onions should be translucent but not browned. Add flour and stir until smooth and thick.
3. Slowly stir in milk and crab juice from the can.
4. Add cooked potatoes, celery and watery to the pot. Boil for one minute.
5. Slowly add cheese, crab, and imitation crab.
6. Salt and pepper to taste.
7. Serve with warm crusty bread.
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