Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

beulah count basse soup

jilly79 avatar
Recipe by
Jill Bahada
@jilly79
waterbury, CT

The original recipe did not call for the poached egg on top. I had a cream of Asparagus soup and it was served with a poached egg on top . When I made this soup , I thought of the poached egg on top , I love it , but some of you may find it too rich, its still a great easy soup if you prefer to leave off the egg.

yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For beulah count basse soup

  • 2
    leeks
  • 1 stalk
    celery
  • 2 can
    cream of shrimp soup
  • 14 oz
    can lump crab meat
  • 1 1/2 c
    milk
  • 4
    poached eggs
  • 2 Tbsp
    butter, unsalted

How To Make beulah count basse soup

  • 1
    Wash leeks well , then thinly slice leeks and celery stalk. Saute' in melted butter for 5 mins. or until soft. Add cream soup and milk , or you can use water, bring to a gentle simmer ,add crab meat and simmer another 5 mins. Sever with poached egg on top of soup in bowl, and buttered french baguette.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Beulah Count Basse Soup:

ADVERTISEMENT