John Rutledge House Inn’s She Crab Soup

9m
Prep Time
60m
Cook Time
1h 9m
Ready In

Recipe: #42760

May 02, 2024



"2nd recipe for President Taft's soup he liked."

Original is 6 servings
  • Garnish

Nutritional

  • Serving Size: 1 (347.6 g)
  • Calories 581.1
  • Total Fat - 44.1 g
  • Saturated Fat - 21.3 g
  • Cholesterol - 991.7 mg
  • Sodium - 703.7 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 9.1 g
  • Protein - 27.4 g
  • Calcium - 345.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat butter in large sauce pan.

Step 2

Add celery, mace and white pepper.

Step 3

Cook over low heat until celery is almost transparent.

Step 4

While celery is cooking, heat milk and chicken stock in small pan just enough to make milk hot without boiling.

Step 5

When celery mix is done, add flour to make a roux. Do not brown but heat enough to bubble for several minutes.

Step 6

Slowly add milk and chicken stock to roux, add salt for taste.

Step 7

Add crab meat, heavy cream, Worcestershire, and sherry.

Step 8

Simmer for 30 minutes or until thickened to appropriate consistency.

Step 9

For a garnish, hard boil 2 eggs. Take the yolk out and grate.

Step 10

Sprinkle over the tops with paprika.

Tips


No special items needed.

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