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Martha Washington's Crab Soup From Cokie Roberts in her book, Founding Mothers: The Women Who Raised Our Nation April 15, 2004 The recipes of presidential families have often become White House favorites, and such was the case for Martha Washington's Crab Soup. This recipe is among those featured in Cokie Roberts' new book, Founding Mothers. 
IngredientsDirections 1. Boil enough crabs in salted water to make 1/2 pound (or use 1 cup canned or frozen) crabmeat. 2. Combine butter, flour, 3 hard-boiled eggs that have been mashed, lemon rind, and salt and pepper in a bowl. 3. Bring 4 cups milk to boil in a saucepan and pour slowly into the egg mixture. 4. Add the crabmeat to the milk-egg mixture, return to saucepan and cook gently five minutes. 5. Add heavy cream. Remove from the heat before it reaches a full boil. Add sherry and a dash of Worcestershire Sauce. Serve piping hot. Makes six servings. Excerpted from Founding Mothers: The Women Who Raised Our Nation by Cokie Roberts. Copyright ©2004 HarperCollins. All rights reserved.
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 Some of our Favorite Soup Recipes  Cold Sendgalese SoupSweet Onion Soup With Fried Cheese TortelliniPotato SoupJoan Lunden's Spicy Chicken Tortilla SoupGolden Lentil Soup with Chicken MeatballsPumpkin SoupQuick StockPotato Spinach SoupPumpkin and Turnip SoupSpicy Roasted Tomato SoupCreamy Butternut Squash SoupCream of Parsnip Soup with Crab Meat and Wild Mushroom RelishBrown Veal StockGet Well Chicken Vegetable SoupOctober Bean and Butternut Squash Soup with Parmigiano and ProsciuttoRoasted Red and Yellow Tomato SoupQuick StockRoasted Butternut Squash SoupIndonesian Chicken Noodle SoupCranberry Bean SoupSpiced Carrot Soup |
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