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Ingredients
| salted butter: 5 Tbl |
| all-purpose flour (unsifted): 5 Tbl |
| onions - white: 1 (grated) |
| celery: 1 stalk (grated) |
| garlic: 2 cloves (minced) |
| salt (to taste) |
| black pepper (to taste) |
| half and half cream: 2 qts |
| heavy whipping cream (fluid): 1 pt |
| chicken broth: 1 cup |
| hot sauce: 1 tsp |
| worcestershire sauce: 2 tsp |
| fresh dill weed (sprigs): 2 Tbl (chopped) |
| crab meat: 1 lb |
| chives (chopped): 2 Tbl |
| sherry (wine): 1/2 cup |
South Carolina She-Crab Soup
Credit: AllRecipes
User rating:
"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!"
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Prep Time
15 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
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.