As we enter the autumn season, the temperatures are finally beginning to drop and the air is crisp when you walk out on the front porch in the morning. Besides the cool temperatures, beautifully colored leaves, apples and pumpkins, the thing I love most about fall is that I can eat soup every day if I like! Note: This recipe is not heart healthy. However, it is a great one to warm your body and mood as we enter the fall months. If you’re watching your calories, try serving soup in teacups instead of soup bowls. They’re beautiful, easy to handle, and help keep the serving size down. Enjoy!
- 2 Tbsp. unsalted butter
- 1 tsp. minced garlic
- 1/4 c. carrots, finely chopped
- 1/4 c. red onion, finely chopped
- 1 c. celery, finely chopped
- 1 stick butter
- 1 c. flour
- 1 c. heavy cream
- 1/4 c. shiraz wine
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Texas Pete (or favorite hot sauce)
- 4 c. whole milk
- 1.5 c. vegetable broth (I used 1.5 c. water and 1.5 tsp. of my homemade vegetable bouillon base)
- 1.25 pounds crabmeat (I used imitation for cost’s sake, but I’m sure the real stuff would really make this spectacular)
- In medium sautee pan, melt 2 Tbsp. butter and sautee onion, carrots, and celery over medium low heat. Add wine, hot sauce, and Worcestershire sauce and simmer on low for 5-10 minutes.
- Meanwhile, in stockpot, prepare the roux by melting 1 stick butter over low heat and slowly whisking in 1 c. flour until thick like a paste.
- Add cream and milk to the roux, whisking as you pour slowly. Bring to a boil, then reduce to a simmer.
- Add remaining contents of sautee pan, vegetable broth, and crabmeat to stockpot and simmer for 20 minutes.
- Serve warm with bread and a salad. Serves: 8-10.
Original recipe was from 82 Queen, a restaurant in Charleston, SC. It called for 2 c. fish stock instead of vegetable broth, 1 lb. white crabmeat and 1/4 lb. crab roe instead of 1 1/4 lb. imitation crab, Tabasco instead of Texas Pete, sherry instead of shiraz, and used only 3 c. milk instead of 4.
Next time, I think I will use 1/3 c. celery, 1/3 c. carrots, and 1/3 c. onion instead of the above mixture, and I may blend it before adding to the rest of the soup so it’s a smoother consistency.