Ingredients
8
8 servings
- •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
- •½ cup sherry wine
- •2 tablespoons chopped fresh dill
- •2 teaspoons Worcestershire sauce
- •1 teaspoon hot pepper sauce
- •1 pound lump crabmeat
- •2 tablespoons chopped fresh chives
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.
Nutritional Facts
Per 8 servings
- Calories: 677
- Carbohydrate: 20g
- Fat: 58g
- Fiber: 0g
- Protein: 21g
- Sugar: 1g
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