Phyllis Stokes and Son

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Charleston is known for this delicious soup served with just a dash of sherry and some chives to garnish. Making this brings back lots of good memories of crabbing at the beach. This is easy to make and is a great soup to warm you up on a cool day. Ingredients: 5 tablespoons salted butter 5 tablespoons all purpose flour 1 small onion, minced fine 1 stalk celery, minced fine 2 cloves garlic, minced fine 2 quarts half n half 1 pint heavy whipping cream 1 cup vegetable (or chicken) broth 1 teaspoon hot sauce (I used Tabasco) 2 teaspoons Worcestershire sauce 2 tablespoons fresh dill, chopped 1/2 cup sherry (the drinking kind is better than the cooking kind) 1 pound crabmeat (fresh or canned) salt and pepper to taste chopped chives for garnish Directions: 1. Melt butter in soup pot over medium heat. Stir in flour and cook approximately 3 minutes, stirring constantly. 2. Add minced garlic, onion, and celery. Mix thoroughly and cook approximately 4 minutes. 3. Gradually whisk in half n half so no lumps form. Stir in vegetable broth and heavy cream. Bring to a simmer and stir in sherry. 4. Add dill, Worcestershire sauce, and hot sauce, and stir. 5. Simmer until reduced by about 1/3 (approximately 30-40 minutes). 6. Add crabmeat and simmer another 10-15 minutes. 7. Ladle into bowl, splash with sherry, and sprinkle with chives...and enjoy!
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