She Crab Soup
Ingredients
The soup base
-
4
cups
half and half
-
2
tablespoons
butter
-
2
teaspoons
garlic, minced
-
1
large
onion, finely diced
-
1
leaf
bay leaf
-
¾
cup
dry sherry, divided
-
2
tablespoons
flour
-
2
cups
fish stock or clam juice
-
1
tablespoon
Old Bay seasoning
-
2
teaspoons
paprika
-
1
teaspoon
Worcestershire sauce
-
1
pinch
cayenne pepper
-
1
tablespoon
lemon juice
-
1
pound
lump crabmeat, divided
-
to taste
salt and pepper
-
2
tablespoons
chopped chives
-
¼
cup
roe, preferably crab (optional)
For serving
Instructions
- Melt butter in a large saucepan over medium heat and add garlic, onion, and bay leaf, cooking until the onion is translucent.
- Add ¼ cup of dry sherry and boil until mostly evaporated.
- Sprinkle in flour and stir, then add fish stock and whisk until smooth.
- Gradually incorporate warmed half and half, Old Bay, paprika, remaining sherry, Worcestershire sauce, cayenne, and lemon juice while stirring constantly.
- Remove the bay leaf and blend the soup until smooth, either in batches or using an immersion blender.
- Stir in ½ pound of lump crabmeat and season with salt and pepper, simmering for 10 to 15 minutes.
- Pour 1 tablespoon of sherry into each serving bowl, top with remaining crabmeat, and ladle the soup into bowls.
- Garnish with chives and roe if desired, and serve hot with French bread.
Nutrition Facts (estimated)
Servings
4
Calories
595
Total fat
38g
Total carbohydrates
21g
Total protein
35g
Sodium
1727mg
Cholesterol
239mg
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