She Crab Soup

She Crab Soup

from whatagirleats.com
35 min

Ingredients

  • 4 Tablespoons unsalted butter
  • 2 shallots (diced)
  • 1 small carrot (diced)
  • 2 stalks celery (diced)
  • 1/4 cup red bell pepper (diced)
  • 1/2 cup dry white wine
  • 1/4 cup white rice
  • 2 Tablespoons Tomato paste
  • 2 teaspoons Old Bay seasoning
  • 3/4 teaspoon Worcestershire sauce
  • Pinch of nutmeg
  • Kosher salt and white pepper to taste
  • 2 cups clam juice ((bottled))
  • 2 1/2 cups chicken stock
  • 1 lb. fresh crab meat
  • 1/2 cup heavy cream
  • 1/2 cup dry sherry
  • Fresh chopped parsley and paprika for garnish

Directions

  1. 1

    Melt butter over medium low heat, add shallots, celery, carrots and bell pepper, and sauté until translucent, about 5 minutes.

  2. 2

    Deglaze pan with 1/2 white wine, scrapping up any browned bits.

  3. 3

    Whisk in clam juice and chicken broth (or fish stock), rice, tomato paste, Worcestershire, Old Bay seasoning, nutmeg and salt and pepper to taste. Bring to a simmer, cooking until vegetables are tender and rice is very soft, about 10-15 minutes. Remove from heat.

  4. 4

    In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat.

  5. 5

    Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor. If necessary, thin soup with additional broth to desired thickness.

  6. 6

    Ladle into soup bowls, garnish with fresh chopped parsley and a dash of paprika and an additional shot of sherry if desired.