south carolina she-crab soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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 . 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 and a sprinkle of fresh chives.