It’s easy to make a thick, creamy soup by adding lots of cream or starting with a roux. But it’s just as easy to give a soup more body by pureeing part of it and returning it to the saucepan. In this ...

Old Bay 2oz Crab Base or Crab Stock 2 qt Bay Leaf 2ea Heavy Cream 3qt Sherry 2oz Roux 4-6oz Crabmeat, Colossal 2 oz per bowl 1. Combine Celery, Carrots, Onion, Bay leaf, Old Bay, Crab Stock* in a ...

Roast the pork bones until golden brown. Heat up the oil in a stock pot over medium heat. Add the carrot, celery, and onion and sauté. Once the vegetables start to brown add the garlic and the chili.

Craving some she-crab soup? The seventh annual East Coast She Crab Soup Classic makes it an easy task in Tidewater to find a great cup or bowl. But as a judge, I can tell you, it was a tough choice.

This refreshing, verdant English pea and watercress soup is the perfect base for a zesty crab salad. Chef Sarah Heller of Napa’s Radish Leaf Cuisine folds sweet Dungeness crab with Meyer lemon, crème ...

This light, spicy soup is delicious hot or chilled. The sauteed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient ...

If you've ever tasted she-crab soup, you know it's like a warm hug in a bowl — rich, creamy, and just the right balance of briny sweetness. But have you ever wondered where this Southern delicacy ...

Steps: Sauté the onion, celery, carrots, garlic and bay leaves in butter until soft. Pour in the brandy and ignite with a match. Stir until the flame disappears. Stir in flour and gradually add the ...