Finnican Soup

Name: Finnican Soup
Total time: 15 min
Yield: Four servings
Cuisine: caribbean
Ingredients: 1 small hot pepper, minced; 1/4 cup onions, minced; 1/4 pound (1 stick) butter; 2 tablespoons flour; 4 cups milk; 2 tablespoons lime juice; 1/2 teaspoon salt; 2 cups lump crab meat

By Betty Fussell

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; THE REAL KEY WEST

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Four servings

1small hot pepper, minced
¼cup onions, minced
¼pound (1 stick) butter
2tablespoons flour
4cups milk
2tablespoons lime juice
½teaspoon salt
2cups lump crab meat

Ingredient Substitution Guide

Preparation

Step 1
In a deep skillet or large saucepan, saute the hot pepper and onions in the butter for two to three minutes. Add the flour and cook over low heat for about three minutes.
Step 2
In a separate saucepan, bring the milk to a simmer. Add the milk gradually to the flour and butter mixture, off the heat. Thicken the mixture slightly over low heat, add the lime juice and salt. (The lime may curdle the milk slightly; if you want a perfectly smooth texture, process the liquid in a blender before adding the crab.) Stir in the crab meat, taste for seasoning and ladle the soup into bowls. If you like, garnish each bowl with a slice of lime.