She Crab Soup Recipe

SOUPS & SALADS

1. 1

   Make a roux

   In a large heavy pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a smooth roux and cook until pale golden, about 2–3 minutes.

2. 2

   Sweat vegetables

   Add the onion, celery, and carrot. Cook until they are soft and fragrant, about 5–7 minutes, stirring occasionally.

3. 3

   Add garlic and tomato paste

   Stir in the minced garlic (and tomato paste if using). Cook 1 minute to release aroma.

4. 4

   Add stock

   Slowly whisk in the seafood stock to avoid lumps. Bring to a gentle simmer.

5. 5

   Season

   Stir in Old Bay seasoning, cayenne pepper, salt and black pepper. Let the flavors meld for 10–15 minutes.

6. 6

   Cream and sherry

   Pour in the heavy cream and dry sherry; heat through but do not boil vigorously, about 5–7 minutes.

7. 7

   Add crab meat

   Gently fold in the lump crab meat. Simmer 2–3 minutes just until warmed through.

8. 8

   Finish and serve

   Stir in lemon juice. Taste and adjust seasonings. Ladle into bowls and garnish with chopped chives or parsley before serving.