Carolina Recipe ~ South Carolina She-Crab Soup

This 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!

Ingredients

• 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
• ½ cup sherry wine

Cooking Directions

1. 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.
2. 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 sherry. 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.
3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Nutrition Facts

• calories676.7
• carbohydrateContent19.6 g
• cholesterolContent240.1 mg
• fatContent57.7 g
• fiberContent0.4 g
• proteinContent20.8 g
• saturatedFatContent35.6 g
• sodiumContent485.4 mg
• sugarContent1.3 g