John Rutledge House Inn’s She Crab Soup
"2nd recipe for President Taft's soup he liked."
Original is 6 servings
Ingredients
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- Garnish
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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.