Brennan's Bistro & Catering She Crab Soup

Posted by LladyRusty at recipegoldmine.com 3/4/2002 6:08 am

Source: Chef Bob Brennan, Brennan's Bistro & Catering, Virginia Beach

1 pound diced bacon
1/2 pound diced onion
1/2 pound diced celery
1/2 pound diced carrots
1/2 pound butter
5 ounces sherry
1/4 pound flour
3 cups crab stock
1/4 pound crab meat

Saute bacon until almost brown. Add butter and Mirepoix. Sweat until tender. Add sherry, flour and crab stock. Allow cooking until thickened, approximately 45 minutes.

** A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.