2 c. Half and Half
1 can chicken broth
1 sm. pkg. frozen crabmeat, thawed, and any shell removed
2 tbsp. sherry
Salt and white pepper
Sour cream

Heat Half and Half to boiling in top of double boiler. Blend in chicken stock, crabmeat and sherry. Stir, remove from heat and season to taste. Serve with a dollop of sour cream. (May be chilled and served cold.) Garnish with chopped parsley.

This is a very easy soup and gives the full flavor of crabmeat. It may be thickened by dissolving a teaspoon of cornstarch in a little water and adding it to the soup after you have added the stock. Stir to keep smooth.