SHE-CRAB SOUP

She-Crab Soup image

Provided by Donna Burgoon

Time 1h

Number Of Ingredients 14

1 lb lump crab meat
5 Tbsp butter
5 Tbsp all-purpose flour
1 small white onion, grated
1 stalk(s) celery, grated
2 clove garlic, minced
few pinch salt and pepper, to taste
2 qt half and half
1 pt heavy cream
1 c chicken broth
1 tsp louisiana hot sauce
2 tsp worcestershire sauce
2 Tbsp fresh chives, chopped
1/2 c sherry wine

Steps:

1. 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.
2. 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 crab meat, and simmer for another 10 minutes.
3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.