SOUTH CAROLINA SHE-CRAB SOUP

SOUTH CAROLINA SHE-CRAB SOUP



5 Tbsp. butter
5 Tbsp. all-purpose flour
1 small white onion, grated
2 cloves garlic, minced
1 stalk celery, grated
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 tsp. hot pepper sauce
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh dill
1 lb. lump crab meat
2 Tbsp. chopped fresh chives
½ cup sherry wine


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 pepper 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 sprinkle of fresh chives.

Yield: 8 servings.