Rutledge House She Crab Soup
- 5 tablespoons butter
- 1/2 cup finely-chopped celery
- 2/3 teaspoon mace
- 1/4 teaspoon white pepper
- 3 1/2 cups milk
- 1/2 cup chicken stock
- 5 tablespoons all purpose flour
- Salt to taste
- 2 cups crab meat (see comments)
- 1 cup heavy cream
- 1/4 cup worcestershire sauce
- 3 tablespoons sherry
- 2 hard-boiled egg yolks
- Paprika to taste
Heat the butter in a large saucepan. Add the celery, mace, and white pepper and cook over low heat until the celery is almost transparent.
While the celery is cooking, heat the milk and chicken stock in a small pan just enough to make the milk hot. Do not boil.
When the celery is done, add the flour to make a roux. Do not brown, but heat enough to bubble for several minutes. Slowly add the milk and chicken stock to the roux. Add salt to taste.
Add the crabmeat, heavy cream, worcestershire sauce and sherry. Simmer for 30 minutes or until thickened to the appropriate consistency.
Grate the yolks. Sprinkle over the top of soup with paprika.
This recipe yields ?? servings.