Creamy Crab Soup

60g butter
1/2 a small green pepper (or a well drained 125 tin.)
1 medium onion
3 Tablespoons plain flour
1 1/2 cups of chicken stock
pinch of cayanne
salt and pepper
1 tablespoon dry sherry
1 cup milk
1 cup cream
2 170 tins of crab.

Melt butter 80 on reverse for 2 mins.
Chop onion and green pepper for 10 secs. on speed 5( if using tinned pepper, add after onion is cooked)
Cook onion in butter(and pepper if raw) 3 mins,on 100, speed 1
Add flour and cook 4 mins, at 100
Add liquid from the 2 cans and the chicken stock, 3 mins reverse on varoma, speed 2
Add milk and cream, varoma reverse gentle 4 mins
CHECK THICKNESS OF SOUP, IT SHOULD BE LIKE THICKENED CREAM.
If not thick enough mix 4 teaspoons of corn flour with a little milk,add to mixture and cook a further 2 mins.
Add crab,reverse gentle 2 mins

Top with chives to serve, makes 1 1/2 litres 4 to 6 serves