She-Crab Soup Recipe
She-crab soup is a rich, creamy Charleston crab bisque made in one pot with lump crabmeat, a little sherry, and a pinch of heat.
Servings: 8
Ingredients
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 1 small white onion, grated
- 1 stalk celery, grated
- 2 minced garlic cloves
- salt and pepper to taste
- 8 cups half-and-half cream
- 2 cups heavy cream
- 1 cup chicken broth
- 1/2 cup sherry wine
- 2 tbsp chopped fresh dill
- 2 tsp Worcestershire sauce
- 1 tsp hot pepper sauce
- 1 lb lump crabmeat
- 2 tbsp chopped fresh chives for serving
Instructions
- Melt the butter in a large stockpot over medium heat. Stir in the flour and keep stirring about 3 minutes, until it makes a smooth paste.5 tbsp butter, 5 tbsp all-purpose flour
- Add the grated onion, celery, and garlic with a little salt and pepper. Cook about 4 minutes, stirring the whole time.1 small white onion, grated, 1 stalk celery, grated, 2 minced garlic cloves, salt and pepper to taste
- Pour in the half-and-half a little at a time, whisking as you go so no lumps form.8 cups half-and-half cream
- Stir in the heavy cream and chicken broth and bring it up to a simmer. Pour in half of the sherry and save the rest for serving.2 cups heavy cream, 1 cup chicken broth, 1/2 cup sherry wine
- Stir in the dill, Worcestershire sauce, and hot sauce.2 tbsp chopped fresh dill, 2 tsp Worcestershire sauce, 1 tsp hot pepper sauce
- Cover and let it simmer about 30 minutes, until the soup cooks down by about a third.
- Add the crabmeat and simmer 10 more minutes so it heats through.1 lb lump crabmeat
- Ladle into bowls and top each one with a splash of the leftover sherry and some chopped chives.2 tbsp chopped fresh chives for serving, 1/2 cup sherry wine