She-Crab Soup

Ingredients

• ¾ lb lump crab meat
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cup heavy cream
• 1 cup milk
• 2 cup chicken broth
• ¼ cup dry sherry
• ½ cup onion
• ½ cup celery
• 2 clove garlic
• 1½ tsp Old Bay seasoning
• ¼ tsp nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp parsley, fresh (optional)

Steps

1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and celery; cook until softened, about 5-7 minutes.
2. Stir in minced garlic and cook for 1 minute more until fragrant. Whisk in flour and cook for 2 minutes to create a roux.
3. Gradually whisk in chicken broth, then milk and heavy cream. Bring to a gentle simmer, stirring constantly, until the soup begins to thicken.
4. Stir in Old Bay seasoning, nutmeg, salt, and pepper. Add the lump crab meat, being careful not to break it up too much.
5. Remove from heat and stir in the dry sherry. Taste and adjust seasonings as needed.
6. Ladle into bowls and garnish with fresh parsley, if desired, before serving hot.