She Crab Soup Recipe

Cooking Instructions

1. 1

   Sauté Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.

2. 2

   Make the Roux

   Sprinkle the flour over the sautéed vegetables and stir to combine. Cook the mixture for about 2 minutes, stirring constantly to avoid burning.

3. 3

   Add Broth

   Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing it to thicken slightly.

4. 4

   Incorporate Cream and Sherry

   Reduce the heat to low and stir in the heavy cream and sherry wine. Allow the soup to heat through, but do not boil.

5. 5

   Add Crab and Seasonings

   Gently fold in the lump crab meat, crab roe, Old Bay seasoning, salt, and black pepper. Cook for an additional 5 minutes, just until heated.

6. 6

   Serve

   Ladle the soup into bowls and garnish with chopped chives before serving.