Vintage Cheese And Crabmeat Soup

Vintage Cheese And Crabmeat Soup

13
MARBALET 50

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

servings 454 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.)
  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.

Reviews

13
  1. 16 Ratings

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Most helpful positive review

This was wonderful! I made a few changes for personal preference: we like very thick soups, so I doubled the flour & butter mixture. I also cooked the roux for about 2 minutes, stirring the wh...

Most helpful critical review

I was very disappointed in this recipe. I followed it to the letter but the cheese separated and the consistancy was all wrong. I had to add more hot sauce just to get a flavor out of this. P...

This was wonderful! I made a few changes for personal preference: we like very thick soups, so I doubled the flour & butter mixture. I also cooked the roux for about 2 minutes, stirring the wh...

This was a good starting point but I felt it needed more so I added some soy sauce, a small can of corn, onion powder, old bay and seasoned salt (took some ideas from other recipes on this site)...

Really good and quick! I added a can of tiny shrimp. Impressive soup!

This soup was very good. Next time I would add fresh crab instead of the canned crabmeat. I also added 1 cup of elbow pasta, just to make it a little chunky. It was great. Celia

This was good, but I though it was missing something. I even added a little touch of Old Bay seasoning.

WOW!!! This was delicious. Very rich and indulgent. I halved the recipie because husband will not eat it, but I loved it.

This is the tastiest easiest cheese soup I've found.we love it! When my husband is planning to eat it I substitute cooked bacon instead, he doesn't like clams.

I was very disappointed in this recipe. I followed it to the letter but the cheese separated and the consistancy was all wrong. I had to add more hot sauce just to get a flavor out of this. P...

Absolutely delicious... Perfect for a rainy evening with some classic 1940's films.