30-Minute Creamy Crab Soup

By á-11200

From Jacksons recipes

Ingredients

• 1 pound Fresh lump or claw blue crab meat
• 1/4 pound Butter
• 1 cup Onions, small diced
• 1/2 cup Celery, small diced
• 1/4 cup Dry sherry
• 1/4 pound All-purpose flour
• 2 cups Chicken broth
• 2 cups Milk
• 1 Bay leaf
• 1 cup Whipping cream
• 1/4 cup Fresh chives or green onions, chopped
• Pinch Old Bay Seasoning
• To taste Kosher salt
• To taste Cracked white pepper

Preparation

Step 1

Pick through the crabmeat and remove any cartilage. Place soup pot over medium-high heat and add butter. When butter melts add onions and celery and sauté for 2 minutes. Deglaze with sherry and cook another 2 minutes. Add flour and stir constantly over medium heat for 3-5 minutes-until mixture (roux) has cooked evenly.
Add chicken broth, milk, and bay leaf; whisk well to blend. Bring to a boil and let simmer over low heat for 20 minutes. Stir frequently. Add cream and season with salt and pepper, let simmer 5 minutes, then strain. Add fresh crabmeat directly to the simmering cream soup. Garnish with chopped chives or scallions and a pinch of Old Bay Seasoning. Remove bay leaf before serving.