Chef Chris Vogeli from III Forks shares a soup to celebrate "National Soup Month".
Yield: 6 8oz portions
4 oz Unsalted Butter
1 each Medium Onion, rough diced
2 stalks Celery, rough chopped
3 cloves Garlic, crushed
1 pound Gumbo Crabs
1 each Bay Leaf
1 tsp Thyme
½ tsp Ground Celery Seed
½ cup Flour
1 quart Chicken Stock
1 quart Milk, whole
1 tsp Salt
1/8 tsp White Pepper
1 cup Heavy Cream
1/4 cup Sherry
1/2 tsp Tabasco
12 ounces Lump Crab Meat
3 each Eggs, hard boil
Chopped
She-Crab Soup
III Forks shares a recipe for she-crab soup that is perfect for National Soup Month.
Parsley for Garnish
Melt butter is a stockpot over medium heat. Add the onion, celery, garlic, gumbo crabs and bay leaf, sweat down for 5 minutes until translucent. Stirring occasionally trying to break up the crabs. Add the thyme and ground celery seeds. Sprinkle in the flour and stir until it incorporates with all the moisture. Whisk in the chicken stock, milk, salt and white pepper stirring constantly until free of lumps. Slowly bring to a boil and reduce heat allowing to simmer for 20 minutes. Remove from the heat and stir in the cream, tobacco and sherry. Strain through a fine colander. Keep soup hot till service.
To serve, divide the lump crab meat and chopped eggs amongst 6 soup dishes. Ladle the hot soup into the bowls covering the crab and eggs. Garnish
January 09, 2021 at 10:51PM
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She-crab Soup - FOX 4 Dallas
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Crab
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