Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 820.52 Kcal (3435 kJ) | ||
| Calories from fat | 539.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.95g | 92% | |
|---|---|---|---|
| Cholesterol | 189.97mg | 63% | |
| Sodium | 266.57mg | 11% | |
| Potassium | 441.32mg | 9% | |
| Total Carbs | 24.71g | 8% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 21.63g | 43% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 305.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 188.22 Kcal (788 kJ) | ||
| Calories from fat | 123.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 92% | |
|---|---|---|---|
| Cholesterol | 43.58mg | 63% | |
| Sodium | 61.15mg | 11% | |
| Potassium | 101.24mg | 9% | |
| Total Carbs | 5.67g | 8% | |
| Sugars | 0.16g | 3% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 4.96g | 43% | |
| Vitamin C | 1.7mg | 12% | |
| Calcium | 70.2mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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