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.
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
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Method Prep:15min › Cook:45min › Ready in:1hr
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.
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.
Ladle soup into bowls and top off with a splash of the remaining sherry and a sprinkle of fresh chives.