South Carolina She-Crab Soup

• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 small white onion, grated
• 1 stalk celery, grated
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 quarts half-and-half cream
• 1 pint heavy cream
• 1 cup chicken broth
• 1 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped fresh dill
• 1 pound lump crabmeat
• 2 tablespoons chopped fresh chives
• 1/2 cup sherry wine

1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
2. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

butter, flour, white onion, celery, garlic, salt, cream, heavy cream, chicken broth, hot pepper, worcestershire sauce, dill, lump crabmeat, fresh chives, sherry wine

Taken from www.allrecipes.com/recipe/68978/south-carolina-she-crab-soup/ (may not work)