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.

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