Description
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
- ½ cup sherry wine
Instructions
- Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste; cook and stir for about 3 minutes. Mix in onion
- celery
- and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
- Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth; bring to a simmer. Pour in 1/2 of the sherry. Season with dill
- Worcestershire sauce
- and hot sauce. Cover and simmer until soup has reduced by 1/3
- about 30 minutes. Add crabmeat; simmer for 10 more minutes.
- Ladle soup into bowls. Top each serving with a splash of remaining sherry and sprinkle of chives.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8