She Crab Soup
Ingredients
- ¾ cup carrots, finely diced
- ½ cup onion, finely diced
- ½ cup celery, finely diced
- 1 cup dry sherry, divided
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 quarts heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Frank’s RedHot® sauce
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh thyme leaves
- 1 bay leaf
- 4 ounces crab roe
- 4 ounces crab base
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- Milk, if needed
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the carrots, onion, and celery and cook until softened, about 8 to 10 minutes.
- Deglaze the vegetables with ½ cup of the sherry.
- Sprinkle in the flour and cook, stirring constantly, for 2 to 3 minutes to form a blond roux.
- Gradually whisk in the heavy cream until smooth.
- Stir in the remaining ½ cup sherry, Worcestershire sauce, hot sauce, parsley, thyme, bay leaf, crab roe, crab base, and honey.
- Bring to a gentle simmer and cook for 20 to 30 minutes, stirring occasionally, until slightly thickened.
- Remove the bay leaf and season with salt and pepper to taste.
- If the soup becomes too thick, stir in a little milk until it reaches your desired consistency.
- Serve hot.
Notes
- Traditional she crab soup is often garnished with a drizzle of dry sherry and fresh parsley just before serving.
