Crab Soup


Serves 4 to 6

5 tablespoons unsalted butter
½ cup finely chopped onion
½ cup finely chopped celery
½ pound cooked crabmeat (the church ladies use canned)
2 ½ cups whole milk, divided
2 cups heavy cream
2 cups half and half
½ teaspoon Worcestershire sauce or to taste
¼ teaspoon Old Bay seasoning
salt and pepper
1 ½ tablespoons cornstarch
¼ cup dry sherry

In a medium saucepan melt the butter over medium low heat. Add the onion and celery and cook, stirring, until the onion is softened, about 5 minutes. Stir in the crabmeat. Add 2 ¼ cups of the milk, cream and half and half.  Increase the heat to medium high and heat until almost boiling. Stir in the Worcestershire, Old Bay and salt and pepper to taste. In a small bowl whisk together the cornstarch and the remaining ¼ cup milk. Add the mixture to the soup, whisking. Bring just to simmer and cook 1 minute.

To serve: ladle the soup into bowls and top of each portion with a bit of sherry.

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