She-Crab Soup

Ingredients

• 1/2 cup butter
• 2 celery ribs, chopped
• 1 medium onion, diced (1 cup)
• 2 pounds fresh crabmeat, drained and picked
• 1 quart whipping cream
• 1 quart half-and-half
• 2 cups milk
• 2 teaspoons Old Bay seasoning
• 1/4 cup cornstarch
• 1/4 cup water
• 2 teaspoons salt
• Dry sherry (optional)

Preparation

1. Melt butter in a Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender. Add crabmeat and next 4 ingredients; cook over medium heat, stirring often, until thoroughly heated.
2. Stir together cornstarch and 1/4 cup water; stir in 2 tablespoons hot soup. Stir cornstarch mixture and salt into soup; cook 5 to 7 minutes until thickened, stirring often. Top each serving with 1 teaspoon sherry, if desired.