South Carolina She-Crab Soup

Ingredients

• 5 tablespoons butter 
• 1 stalk celery grated
• 1 cup chicken broth 
• 5 tablespoons flour all-purpose
• 2 tablespoons chives fresh chopped
• 2 tablespoons optional: dill fresh chopped
• 2 cloves garlic minced
• 2 quarts half-and-half cream 
• 1 pint heavy cream 
• 1 pound lump crab meat 
• 1 teaspoon pepper sauce hot
• 8 servings salt and pepper to taste
• 0.5 cup sherry wine 
• 1 small onion white grated
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• ladle
• whisk
• pot

Directions

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.
2. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
3. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/
4. Add crabmeat, and simmer for another 10 minutes.
5. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.