Recipe: Yummy Sig's Crab and Double Cheese Soup

Sig's Crab and Double Cheese Soup. Sig's Crab and Double Cheese Soup Delightfully simple and tasty. Sig's Leek and Crab (or Croutons) Soup My sister lives near the coast in Germany, she kindly gave me this recipe, well known to the locals in that region and often eaten on stormy days. Today is a wet and windy day with rain coming in from the coast here in Somerset in England, so it felt good to make it.

Sig's Crab and Double Cheese Soup Add the cheese, stirring over low heat until the cheese has melted. Add the crabmeat and heat very slowly. Add to soup with crabmeat and parsley; stir. You can have Sig's Crab and Double Cheese Soup using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sig's Crab and Double Cheese Soup

  1. It's 115 grams of best crab claw meat either fresh from boild crab or canned not dressed meat though.
  2. You need 125 grams of cream spread type cheese with prawns.
  3. It's 75 grams of best brie, white rind removed.
  4. It's 2 pinch of of dried fish's stock seasoning or vegetable seasoning like Aromat from Knorr.
  5. It's 1 pinch of of ginger.
  6. Prepare 1 pinch of of smoked paprika.
  7. It's 4 of mugs of water or large cups.
  8. Prepare 2 tbsp of butter to melt.
  9. You need 1 1/2 tbsp of flour for thickening soup ..
  10. You need 10 piece of cashew nuts toasted.
  11. You need 50 grams of fresh button mushrooms.

Add mushroom soup and cream cheese. Continue stirring until all. top with grated Cheddar cheese. In a Dutch oven, heat butter over medium-high heat. Stir in flour until blended; gradually add milk.

Sig's Crab and Double Cheese Soup instructions

  1. First of all remove the cooked crabmeat from claws or any leftovers or from the can . Set aside a few pieces for garnishing . Add remainder into a sauce pan.
  2. add the sliced finely mushrooms.
  3. Add two thirds or about 90 grams of the soft cheese and also the brie with the rind removed.
  4. Add one cup of water gently heat , do not boil . Whisk all into a very smooth soup with a blender or in soup maker , add another cup of water ..
  5. Heat the butter in another pan and add the flour , blend the flour in. Heat until it bubbles but do not let it brown . Add the crab/cheese / mushroom mix gently , stirring all the time do not let it get lumpy or set to the pan. Add the last cup of water if needed or preferred.
  6. Season with smoked paprika and a little ginger.
  7. Slightly toast your cashew nuts in a dry pan , do not burn them.
  8. Garnish with the leftover soft cheese, the slightly toasted cashew nuts and the leftover crab..
  9. Hope you enjoy.

In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. 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.) In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Stir in cheese until soup is heated through and cheese is melted. Inspired by: Wisconsin Cheese Soup from Culver's.

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