She-crab Soup

By sandiB2010

One spoonful of this rich Lowcountry soup will send your palate into overdrive. Garnish with hard-cooked eggs, ground pepper, and a few parsley springs for a bright note of color.

Ingredients

• 1/4 cup butter
• 3 tablespoons minced onion
• 1/4 cup all-purpose flour
• 4 cups half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon paprika
• Dash of Old Bay seasoning
• 1 pound lump crabmeat
• 2 hard-cooked eggs, finely chopped
• 3 tablespoons crab roe (optional)
• Sherry (optional)
• Garnishes: chopped hard-cooked egg, freshly ground pepper, and fresh parsley sprigs

Preparation

Step 1

Melt butter in a Dutch oven over low heat; add onion and cook over medium heat, stirring constantly 5 minutes or until tender.

Whisk in flour until mixture is smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in salt and next 6 ingredients. Add roe, if desired, and sherry to taste. Garnish, if desired.