River House She-crab Soup

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

More 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

  1. Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

River House She-crab Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy