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She Crab Soup

Instructions

In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.

Yield: 4 to 6 servings

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 small onions, grated
  • 6 ribs of celery, grated
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 teaspoon mace
  • 1 quart whole milk
  • 1 cup cream
  • 1 tablespoon Crystal hot sauce
  • 2 tablespoons Worcestershire sauce
  • 2 pounds crab meat, picked over for cartilage
  • 1 hard boiled egg, finely chopped
  • 1/2 cup sherry
  • 1 tablespoon finely chopped parsley

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Table 10