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Magnolias She Crab Soup
Makes 12 cups
Ingredients:
Roux:
12 tablespoons butter
1 1/2 cups celery, fine diced
1 1/2 cups onion, fine diced
1 cup flour, all purpose
Soup:
4 cups clam juice
4 cups whole milk
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
pinch-mace
2 each bay leaf
4 ounces sherry
4 ounces heavy cream
3 teaspoons salt (Kosher or sea)
3 cups blue crab roe, picked over
pinch-white pepper, ground
2 cups blue crab claw meat
4 tablespoons chives, sliced
4 tablespoons parsley, minced
Preparation:
Roux:
In a heavy-bottomed saucepot melt the butter over medium heat without
browning. Sweat the onions and celery until the onion is translucent.
Sprinkle the in the flour and cook over low heat for 2-3 minutes to cook
out the starchy flavor.
Soup:
Stir the clam juice into the warm roux turning the heat to medium
high. Whisk vigorously to obtain a smooth lump free mixture. As the clam
juice thickens, stir in the milk, lemon juice, bay leaf, mace,
Worcestershire, and sherry. Allow this mixture to boil and immediately
reduce to a simmer. Let it simmer lightly for 10-15 minutes. Add cream,
salt and white pepper. Fold in the claw meat and crab roe. Hold warm for
service. Garnish with chives and parsley.
Magnolias, Uptown / Down South
Charleston, South Carolina
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