southern plate
– Butter – Garlic – Half-and-half cream – Heavy cream – Chicken broth – Sherry wine – Lump crabmeat
To prepare this creamy crab soup, melt butter in a stockpot and stir in flour until smooth. Add grated onion, celery, and minced garlic, seasoning with salt and pepper, then cook for about 4 minutes.
Gradually whisk in half-and-half, then stir in heavy cream, chicken broth, and half of the sherry.
Season with dill, Worcestershire sauce, and hot sauce, then simmer covered for 30 minutes. Add crabmeat and simmer for 10 more minutes.
Serve the soup topped with a splash of remaining sherry and chopped chives. Enjoy!
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