Vintage Cheese And Crabmeat Soup

This recipe is from 1942 and it is a real classic!

Step: 1

In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)

Step: 2

Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. Ladle into individual bowls and sprinkle with chives just before serving.

Per Serving: 455 calories; protein 31.3g; carbohydrates 15.4g; fat 29.5g; cholesterol 116.4mg; sodium 806.2mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.