Crab Bisque - cooking recipe

Ingredients

1 1/2 cans cream of tomato soup
1 1/2 cans split pea soup
2 1/2 pt. heavy cream
1/3 c. dry sherry
1 lb. crabmeat
freshly ground pepper to taste

Preparation

Combine all ingredients, adding the cream last.
Heat to serving temperature.
Do not let the soup boil.
This is a marvelous, rich soup and the recipe fills 6 generous bowls or makes an appetizer for 12.