Creamy Crab Soup

    Creamy Crab Soup


    37 people made this

    This is a fantastic creamy crab soup with a little bit of bite from Tabasco sauce. Serve with bread.

    Serves: 8 

    • 5 tablespoons butter
    • 5 tablespoons plain flour
    • 1 small white onion, grated
    • 1 stalk celery, grated
    • 2 cloves garlic, minced
    • salt and pepper to taste
    • 2 litres full cream milk
    • 1 cup (250ml) chicken stock
    • 2 cups (500ml) thickened cream
    • 1/2 cup sherry wine
    • 2 tablespoons chopped fresh dill
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon Tabasco sauce
    • 500g lump crabmeat
    • 2 tablespoons chopped fresh chives

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Melt butter in a large stockpot 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 milk so that no lumps form. Stir in chicken stock and cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and Tabasco sauce. Cover and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, 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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