South Carolina She-Crab Soup recipe

8 servings

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

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.