From Chef Tracey Latterman, Nosh
3 tablespoons unsalted butter
2 large onions, diced medium
3 ribs of celery, diced medium
3 tablespoons garlic, minced
3 tablespoons all-purpose flour
1 cup sherry
4 to 5 cups chicken stock
1 to 1 1/2 teaspoons ground dried thyme
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon Worcestershire sauce
1 pint heavy cream
1 pound jumbo lump crabmeat
3 tablespoons fresh chopped parsley
Heat large soup pot to medium-high. Add butter, onions, celery and garlic. Sauté 2 minutes. Add flour one tablespoon at a time and cook 2 minutes, stirring constantly. Add sherry, deglaze pan. Add chicken stock and bring to a medium boil. Add thyme, white pepper, cayenne pepper and Worcestershire sauce. Add cream. Bring to medium simmer and cook until thickened, stirring constantly. Add crabmeat and simmer on low 30 minutes. Add fresh chopped parsley and serve immediately. Can be made the day before and slowly reheated on medium-low.
