Cookin’ with THE CHRONICLE

Now that fall is nearly here, it’s time to think about hearty soups. Every Southern cook should know how to make she-crab soup. It’s not hard and is great for serving at dinner parties – especially to Yankees who may be visiting. They’re always impressed.

Holly’s She-Crab Soup

4 Tbsp. butter 1/2 cup flour 6 cups milk 2 cups light cream or half and half 1 small onion, finely chopped 2 tsp. mace 2 tsp. salt 1 tsp. pepper 2 Tbsp. Worcestershire sauce 1 lb. crabmeat 1 cup crab roe (difficult to find-omit if unavailable) 1/4 cup sherry

Melt butter in large saucepan. Stir in flour and blend well. Add milk gradually, whisking until all milk has been added and mixture is smooth. Add cream, onion, mace, salt, pepper and Worcestershire sauce. Cook over low heat until thick, approximately 30 minutes. Immediately before serving, add crab meat. Crab roe and sherry. Cook additional few minutes until crabmeat is warm. Yield: 6 to 8 servings.