Ingredients with Measurements:
- 1 pound of fresh crab meat
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1 cup of heavy cream
- 1/2 cup of dry sherry
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh chives
- 1/4 cup of chopped fresh tarragon
- 1/4 cup of chopped fresh thyme
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
1. Melt the butter in a large soup pot over medium heat.
2. Whisk in the flour until smooth and cook for 2-3 minutes until lightly browned.
3. Slowly whisk in the milk and cream, stirring constantly to prevent lumps.
4. Add the sherry and bring the mixture to a simmer.
5. Add the crab meat and herbs, and season with salt and pepper to taste.
6. Simmer for 10-15 minutes until the soup has thickened and the crab meat is cooked through.
7. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
8. Serve hot with additional herbs for garnish.
Preparation time: 15 minutes
Cooking time: 25 minutes
Simmer over medium heat
Calories per serving: 450
Substitutions for ingredients:
- Fresh crab meat can be substituted with canned crab meat or shrimp.
- Dry sherry can be substituted with white wine or chicken broth.
- Add diced potatoes or corn for a heartier soup.
- Use different herbs such as dill or cilantro for a different flavor profile.
Tips and tricks:
- Be sure to whisk constantly when adding the milk and cream to prevent lumps.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over low heat, stirring occasionally until heated through.
Serve in a bowl with a sprinkle of fresh herbs on top.
Fresh herbs such as parsley, chives, or tarragon.
Serve with a crusty bread or crackers.
Suggested side dishes:
A simple green salad or roasted vegetables.
- If the soup is too thick, add more milk or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the crab meat thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator promptly.
She-crab soup is a traditional Southern dish that originated in Charleston, South Carolina in the early 1900s.
Creamy, rich, and herbaceous.
Serve as a starter or main course.
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