She Crab Soup

1. 1

   In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes.

2. 2

   Deglaze with the sherry, and stir and scrape up any bits.

3. 3

   Once deglazed, add the flour and stir into the butter to create a roux.

4. 4

   Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch.

5. 5

   Pulse the soup with a hand mixer to mince the vegetables.

6. 6

   Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes.

7. 7

   Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.