Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 quart whole milk
- 1 quart heavy cream
- 1 pound fresh crabmeat
- 1/2 cup dry sherry
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1 bay leaf
- 1/2 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
- Fine mesh strainer
1. Melt the butter in a large pot over medium heat.
2. Add the flour and whisk until smooth.
3. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light brown color.
4. Slowly add the milk and cream, whisking constantly to prevent lumps.
5. Add the crabmeat, sherry, Parmesan cheese, parsley, green onions, celery, onion, carrot, bay leaf, and paprika.
6. Bring the soup to a simmer and cook for 20-30 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
7. Remove the bay leaf and discard.
8. Use an immersion blender or transfer the soup to a blender and puree until smooth.
9. Strain the soup through a fine mesh strainer to remove any remaining solids.
10. Season with salt and pepper to taste.
Preparation time: 20 minutes
Cooking time: 30 minutes
Simmer over medium heat.
This recipe serves 6-8 people.
Calories per serving: 550
Fat per serving: 45g
Carbohydrates per serving: 17g
Protein per serving: 18g
Substitutions for ingredients:
- You can use canned crabmeat instead of fresh crabmeat.
- If you don't have dry sherry, you can use white wine or chicken broth instead.
- You can substitute the heavy cream with half-and-half or whole milk for a lighter version of the soup.
- Add a pinch of cayenne pepper for a spicy kick.
- Use lobster instead of crabmeat for a luxurious twist.
- Add diced potatoes for a heartier soup.
Tips and tricks:
- Be sure to whisk the flour and butter mixture constantly to prevent lumps.
- Use a fine mesh strainer to remove any solids and achieve a smooth texture.
- Garnish with additional crabmeat, parsley, and paprika for a beautiful presentation.
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheat the soup over low heat on the stovetop, stirring occasionally, until heated through.
Serve the soup in individual bowls and garnish with additional crabmeat, parsley, and paprika.
- Additional crabmeat
- Chopped parsley
- Serve with crusty bread or oyster crackers.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
- If the soup is too thick, add more milk or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to kill any harmful bacteria.
- Store leftovers in the refrigerator within 2 hours of cooking.
She-crab soup is a traditional Southern dish that originated in Charleston, South Carolina in the early 1900s. The soup is made with female blue crabs, which are prized for their roe, or eggs, which give the soup its distinctive flavor.
This soup is rich and creamy with a delicate seafood flavor and a hint of sherry.
Serve this soup as a starter for a special occasion or as a comforting meal on a chilly evening.
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