south carolina she crab soup

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

• 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

• ½ cup sherry wine

• 2 tablespoons chopped fresh dill

• 2 teaspoons Worcestershire sauce

• 1 teaspoon hot pepper sauce

• 1 pound lump crabmeat

• 2 tablespoons chopped fresh chives

Direction

1. 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.

2. 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.

3. Ladle soup into bowls. Top each serving with a splash of remaining sherry and sprinkle of chives.

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