John Rutledge House Inn’s She Crab Soup Recipe
2nd recipe for President Taft's soup he liked.
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Ingredients
- 5 tablespoons butter
- 1/2 cup celery, minced
- 16 ounces crab meat (2 cups)
- 3 1/2 cups milk
- 1/2 cup chicken stock
- 5 tablespoons flour
- 2/3 teaspoon mace
- 1/4 teaspoon white pepper
- 8 ounces heavy cream (1 cup)
- 1/4 cup Worcestershire sauce (I would go with teaspoon instead)
- 3 tablespoons dry sherry
- 1/4 teaspoon salt (if necessary, to taste)
- 2 hard boiled egg yolks, grated
- 1/2 teaspoon paprika
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