South Carolina She-Crab Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy! 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 |
1/2 cup sherry wine |
Directions:
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 crabmeat, 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.
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