She Crab Soup

Cooks in 15 minutes    


  • 8 Tbsp butter
  • 8 Tbsp flour
  • 1 medium onion grated about ½ cup
  • 6 ribs celery grated about ½ cup
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ½ Tbsp Old Bay
  • ¼ tsp nutmeg
  • 3 quarts half and half
  • 1 pint heavy cream
  • 1 cup chicken broth
  • 1 Tbsp hot sauce
  • 2 Tbsp Worcestershire sauce
  • 2 lbs. crab meat, picked over for cartilage
  • 1/2 cup sherry
  • 1 Tbsp chopped parsley
  • 1 cup red wine or beef consume
  • 3 heaping Tbsp flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound Gruyere cheese


  • Melt butter in a heavy pot. Add the flour and cook for 3-4 minutes for a blond roux. Add onions, celery, salt, pepper, Old Bay, nutmeg and cook for 2 minutes. Whisk in milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab and simmer for 10 minutes longer. Ladle the soup into each bowl. Drizzle the soup with sherry. Garnish with chopped parsley.
  • Melt butter in a large pot over medium heat. Add onions, bay leaves thyme, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the garlic and cook for a couple of minutes. Add the wine, bring to a boil and cook until reduced. Discard the bay leaf and thyme sprigs. Dust with flour and cook for a few minutes . Add the broth and cook for several minutes. While the soup cooks arrange slices of the baguette on a cookie sheet in a single layer. Toast lightly and flip the baguette to toast the other side. If you are using oven proof bowls put the toasted baguette on top of the soup and add the cheese. Run under the broiler to melt the cheese. If the bowls are not oven proof add the cheese and melt on the bread before adding to the soup.

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