South Carolina She-Crab Soup recipe
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Ingredients
- 5 tablespoons butter 5 tablespoons all-purpose flour 1 small white onion, grated 1 stalk celery, grated 2 cloves garlic, minced salt and pepper to taste 2 quarts half-and-half cream 1 pint heavy cream 1 cup chicken broth 1 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh dill 1 pound lump crabmeat 2 tablespoons chopped fresh chives ½ cup sherry wine
Nutrition Info
- 676.7 caloriescarbohydrate: 19.6 gcholesterol: 240.1 mgfat: 57.7 gfiber: 0.4 gprotein: 20.8 gsaturatedFat: 35.6 gservingSize: -sodium: 485.4 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions South Carolina She-Crab Soup
Directions
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Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic, season with salt and pepper. Continue to cook and stir for about 4 minutes.
Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.