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Ingredients

5 tablespoons butter 5 tablespoons all-purpose flour 1 small white onion, grated 1 stalk celery, grated 2 cloves garlic, minced salt and pepper to taste 2 quarts half-and-half cream 1 pint heavy cream 1 cup chicken broth 1 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh dill 1 pound lump crabmeat 2 tablespoons chopped fresh chives ½ cup sherry wine

Nutrition Info

676.7 calories carbohydrate: 19.6 g cholesterol: 240.1 mg fat: 57.7 g fiber: 0.4 g protein: 20.8 g saturatedFat: 35.6 g servingSize: - sodium: 485.4 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

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.
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 1/3. Add crabmeat, and simmer for another 10 minutes.
Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

8 servings

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!