Corn and Crab Soup- Cinderella’s Royal Table

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Butter – 1/4 cup
All Purpose Flour – 1/4 cup
Garlic(chopped) – 1 tsp
Shallots(chopped) – 1 tsp
Hungarian Paprika – 1 tsp
Vegetabe Broth – 3 cups
White Wine – 1/4 cup
Red Curry Paste – 1/4 tsp
Heavy Cream – 1/2 cup
Cut Corn – 1/2 cup
Jumbo Lump Crab Meat – 1/2 cup


Melt butter in sauce pot and sweat shallots and garlic.
Add flour and make roux.
Add paprika.
Cook for about 10 minutes.
Add vegetable broth to the roux.
Let the liquid thicken, and with a hand blender, puree shallots and garlic.
Add crab meat and corn and let cook for a few minutes.
Dilute red curry paste in white wine and add to soup.
Stir in heavy cream.


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