Chef Francine Marz is a true southern gal who isn’t afraid to give us a recipe full of butter and cream (we’re thanking our lucky stars for that because the website refused to support another tomato-based soup). Here’s a deliciously rich, Charleston She-Crab Soup that will probably add a pleasant Southern drawl to your speech. Y’all enjoy!

Ingredients:

  • ¼ pound butter
  • 2 cloves garlic, minced
  • ½ cup celery, small dice
  • ¼ cup leeks, whites only
  • ¼ cup onion, small dice
  • ¼  pound flour
  • 2 cups heavy cream
  • 2 cups milk
  • 2 cups fish stock or clam juice
  • 1 pound crabmeat (Special or Claw)
  • ¼ cup sherry wine
  • 2 tsp. Tabasco Sauce
  • 1 T. Worcestershire Sauce
  • 1 tsp. Old Bay Seasoning

Makes 12 Servings.

In a large saucepan, melt the butter and sauté the garlic, celery, leeks and onions until translucent. Then stir in the flour and combine. Cook for approximately one minute. Then add the cream. Bring to a boil. Add the remaining ingredients, and simmer for 10 minutes. Season with salt and pepper to taste. Garnish with sherry whipped cream and finely chopped chives.

To make the sherry whipped cream:

Take 1 cup heavy cream and whip to stiff peaks. Then add in sherry wine to taste.

 Click Here for More Soups of the Week

About Chef Francine Marz

Chef Francine Marz is one of the coolest gals we know! We featured her in our last “Who’s Cookin’ Now” article and discussed her enviable credentials, her innovative approach to teaching, and her passion for the culinary arts. While Chef Marz has worked her way up to the role of Executive Chef of several major resorts, her talents clearly lie in her ability to connect with her students. She is currently the coach of the culinary team at the Art Institute of Phoenix and a Chef-instructor to the rest of the pack. When she isn’t teaching, she’s working on her MBA. Get it girl!

Click here to see our “Who’s Cookin’ Now” feature on Chef Marz