She-Crab Soup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
4 tablespoons butter |
4 tablespoons flour |
2 small onions, grated |
6 ribs of celery, grated |
1 tablespoon minced garlic |
salt and pepper |
1 teaspoon mace |
1 quart whole milk |
1 cup cream |
1 tablespoon crystal hot sauce |
2 tablespoons worcestershire sauce |
2 pounds crab meat, picked over for cartilage |
1 hard boiled egg, finely chopped |
1/2 cup sherry |
1 tablespoon finely chopped parsley |
Directions:
1. In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.
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