Recipe South Carolina She-Crab Soup (Soup)

Required 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
• 1/2 cup sherry wine

Preparing/Cooking:

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

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