![South Carolina She-Crab Soup](admin/recipeuploads/1713252573.webp)
South Carolina She-Crab Soup
This she-crab 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!
Ingredient
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5 tablespoons butter
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5 tablespoons all-purpose flour
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1 small white onion, grated
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1 stalk celery, grated
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2 cloves garlic, minced
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salt and pepper to taste
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2 quarts half-and-half cream
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1 pint heavy cream
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1 cup chicken broth
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½ cup sherry wine
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2 tablespoons chopped fresh dill
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2 teaspoons Worcestershire sauce
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1 teaspoon hot pepper sauce
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1 pound lump crabmeat
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2 tablespoons chopped fresh chives
Direction
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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.
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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.
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Ladle soup into bowls. Top each serving with a splash of remaining sherry and sprinkle of chives.