Creamy Crab and Sherry Soup

Creamy Crab and Sherry Soup


36 people made this

About this recipe: This soup is incredibly indulgent. Crab meat is simmered in a creamy soup base, then garnished with sherry and chives before serving. Enjoy for lunch or dinner.


Serves: 8 

  • 75g butter
  • 5 tablespoons plain flour
  • 1 small onion, grated
  • 1 stick celery, grated
  • 2 cloves garlic, finely chopped
  • salt and pepper to taste
  • 2 litres single cream
  • 475ml double cream
  • 250ml chicken stock
  • 1 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped fresh dill
  • 450g lump crab meat
  • 2 tablespoons chopped fresh chives
  • 125ml sherry wine

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Melt butter in a large stock pot over medium heat. Stir in flour to make a smooth paste and cook for about 3 minutes, stirring constantly. Mix in the onion, celery and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  2. Gradually whisk in the single cream so that no lumps form. Stir in chicken stock and double cream. Bring to a simmer and pour in half of the sherry. Season with dill, Worcestershire sauce and hot pepper sauce. Cover and simmer for about 30 minutes, until soup has reduced by 1/3. Add crab meat and simmer for another 10 minutes.
  3. Ladle soup into bowls and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate