This shecrab 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
Prep Time
1 hr
Dificult
Medium
Servings
8
Ingredients
Instructions
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.
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.
Ladle soup into bowls. Top each serving with a splash of remaining sherry and sprinkle of chives.