Martha Washingtons Crab Soup Recipes

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MARTHA WASHINGTON'S CRAB SOUP



Martha Washington's Crab Soup image

Another treasured recipe from our gourmet group. A simple dish with a wonderful combination of flavors that became a favorite of many presidential families including FDR and Dwight and Mamie Eisenhower.

Provided by Lorac

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon butter, softened
1 1/2 tablespoons flour
3 hard-boiled eggs, mashed
1 fresh lemon rind, finely grated
4 cups milk
1/2 lb crabmeat
1/2 cup heavy cream
1/2 cup dry sherry
1/8 teaspoon Worcestershire sauce
2 -3 dashes hot sauce
salt
white pepper

Steps:

  • Combine butter, flour, eggs and lemon rind.
  • Bring milk to a boil, remove pan from heat and stir in egg mixture, simmer 5 minutes.
  • Add crabmeat to milk mixture, simmer 5 minutes.
  • Add sherry, worcestershire, hot sauce, salt and pepper to taste and serve hot.

MARTHA WASHINGTON'S CRAB SOUP



Martha Washington's Crab Soup image

Time 13m

Number Of Ingredients 10

1 1/2 pounds Chesapeake crab meat (cut in chunks)
1 quart milk or light cream
2 tablespoons butter
2 hard-cooked eggs (mashed)
1 tablespoon flour
grated lemon peel or lemon zest
1 tablespoon Worcestershire sauce
1/2 cup sherry
salt and pepper to taste
paprika for garnish

Steps:

  • In the top of a double boiler, blend the butter and flour, and add the eggs and the lemon peel or lemon zest. Gradually add the milk or light cream (I prefer the light cream). Stir until it thickens. Add the crab meat and let it simmer for 5 minutes Then add the seasonings. Just before serving, stir in the sherry and bring the temperature back up. DO NOT allow the soup to boil. Sprinkle the top with paprika, preferably Hungarian paprika.

Nutrition Facts : Nutritional Facts Serves

MARTHA WASHINGTON'S CUCUMBER SOUP



Martha Washington's Cucumber Soup image

Category: 18TH CENTURY . Serves: 6 . Long before Martha Washington served as First Lady, kitchen and farm gardens had gone beyond corn, beans and squash. A great variety of vegetables were grown including artichokes, cucumbers, cauliflower, peppers, asparagus, beets, peas, lettuce, and salad greens. This enabled Mrs. Washington to serve her guests sophisticated soups such as this one.

Provided by Chef Shadows

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups cucumbers, sliced thin
4 cups chicken stock
1 slice onion
1 tablespoon butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk, hot

Steps:

  • Parboil the cucumber slices for 10 minutes.
  • While doing this, put the chicken stock in a kettle and let it simmer.
  • Drain the cucumber slices and add them to the chicken stock.
  • Add the slice of onion.
  • Cook until the cucumbers and onion are soft.
  • Remove vegetables from the kettle and press through a strainer.
  • Put back into the chicken stock. Now blend the butter and the flour.
  • Add this to the soup to thicken, strirring continuously.
  • Season with the salt and pepper.
  • Lastly, stir in the hot milk.
  • Strain and serve while piping hot.

Nutrition Facts : Calories 154.8, Fat 6.9, SaturatedFat 3.6, Cholesterol 21.3, Sodium 671.2, Carbohydrate 15.6, Fiber 0.5, Sugar 3.5, Protein 7.6

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