Number of servings : 8
Prep time: 15 minutes
Cooking time: 55 minutes
Type of meal : | Soups | Soups
Special diet :
2 tablespoons butter or margarine
4 large stalks celery, finely chopped
2 large red bell peppers, cored, seeded, and finely chopped
4 tablespoons chopped pimientos
3 tablespoons all-purpose flour
16 ounces clam juice
1/2 cup dry sherry
2 cups heavy cream
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces lump crabmeat, well picked over
Fresh chives for garnish
- In a large saucepan, over moderate heat, heat butter. Add celery and sauté 7 minutes. Add red pepper and pimiento and cook until pepper is softened, about 12 minutes more.
- Blend in flour, then gradually whisk in clam juice, stirring constantly, until smooth. Add sherry and cook, stirring, 3 to 4 minutes.
- Add heavy cream, half-and-half, salt, and black pepper. Reduce heat to moderately low, and cook, uncovered, 30 minutes. Do not overheat or soup may curdle. (Can be made up to 1 day ahead to this point and refrigerated. Reheat gently over low heat.) Add crab, simmer another 2 minutes, and serve.