River House She-crab Soup

River House She-crab Soup Recipe
Photo: Jean Allsopp
We think this hearty soup is best served steaming hot with a splash of sherry and garnished with chopped hard-boiled egg and freshly ground black pepper.

Yield:

Makes 9 cups

Recipe from

Coastal Living

Ingredients

1/4 cup butter
1/4 cup olive oil
1 yellow onion, chopped
1 fennel bulb, chopped
4 celery ribs, chopped
2 carrots, chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 tablespoons tomato paste
Pinch of curry powder
Pinch of ground turmeric
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup dry sherry
5 cups clam juice
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 cups heavy cream
2 pounds fresh crabmeat, drained and picked
Salt
Freshly ground black pepper

Preparation

Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.

Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper.

Note:

River House,

September 2008
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