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Rich She-Crab Soup

4.3
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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Lunch Southern
Rich She-Crab Soup
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
  • 1/2 cup sherry wine
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 pound lump crabmeat
  • 2 tablespoons chopped fresh chives
Instructions
1
Heat the butter in a large cooking vessel over an intermediate temperature until it starts to melt. Combine the flour with the melted butter, stirring constantly to create a uniform mixture; cook and stir for approximately 3 minutes. Add the chopped onion, celery, and garlic to the mixture; season with a pinch of salt and pepper. Continue cooking and stirring for around 4 minutes.
2
Gradually incorporate half-and-half into the mixture, ensuring that no lumps form. Add heavy cream and chicken broth to the mixture; bring it to a gentle boil. Slowly pour in half of the sherry, adding flavor to the soup. Season with a few sprigs of fresh dill, a dash of Worcestershire sauce, and a pinch of hot sauce. Cover the pot and let it simmer until the soup has reduced by one-third, taking around 30 minutes.
3
Add the crabmeat to the pot and let it simmer for an additional 10 minutes. Ladle the soup into individual serving bowls. Finish each serving by pouring a small amount of the remaining sherry on top and sprinkling some chopped chives over it.