MORE GREAT SOUP RECIPES - CRAB SPECIALITE and AVGOLEMONO

CRAB SPECIALITE

A very special richly delicious soup, to be followed by a chef's salad, fresh fruit and coffee

1/2 pound fresh crab meat - or 1 can cleaned Geisha crab meat
1/2 cup dry sherry
1/2 can condensed pea soup
1/2 can condensed tomato soup
1 cup heavy cream

Mix the crabmeat with sherry and let it stand. Combine soups and cream and bring to a boil very slowly.

Reduce heat sharply, add the crabmeat and sherry, and simmer for 10 minutes, adding a little extra milk or cream if   the soup is too thick.

Serve in soup bowls with a tablespoon of dry sherry added to each.

AVGOLEMONO

A Greek chicken-lemon soup, VERY simple to make

5 cups chicken bouillon (disolve soup packets in 5 cups of water, or use tinned consomme)
1/4 cup plain rice
2 eggs
juice of a lemon
seasoning ( salt, pepper, paprika)

Bring the bouillon to a boil, add rice and simmer 20 min­utes. Meanwhile, beat eggs with lemon juice; add 1/4 cup of the hot bouillon and blend, stirring constantly.

Remove the soup pot from heat and combine with egg-lemon mixture, season with salt, pepper and paprika, and serve very hot



This soup may be kept hot for a few minutes, but should never be allowed to boil again after the egg mixture has been added.