TBONZ Famous She-Crab Soup

While the name might suggest that Tbonz specializes in beef, this Charleston institution also serves a complete menu to whet any appetite. From fresh, local seafood to Lowcountry specialties, TBonz has been pleasing both locals and visitors for more than two decades. One of restaurants most famous creations is their She-Crab soup. Many have tried to duplicate it but have come up short. Finally, the good folks at TBonz have shared their top secret recipe with the readers of West Of.
Please note that this recipe yields 2 ½ gallons. OK, you may not be making 2 ½ gallons of this rich, delicious soup, but you can do the math and reduce it to a smaller batch, right? They gave you the recipe, you have to do some of the work. Or maybe just go ahead and make 2 ½ gallons and give it to your friends and neighbors … or freeze it all for yourself.
Ingredients:
• ¾ stick of Butter
• 1/2 quart of each diced:  onions, carrots, celery
• 1/4 cup chopped garlic
•  1/2 gallon heavy cream
• 1 quart milk
• 1 pounds of crabmeat
• 1.25 ounce crab roe
• 4 teaspoons of sugar
• 1 cup Roux (Equal parts butter and flour cooked until blonde in color and well mixed)
• 1 cup sherry
 
Directions:
1.  Place butter, onions, celery, carrots, and garlic in a stockpot.  Place over medium heat and “sweat” for 10 minutes or until vegetables begin to soften.
2.  Add heavy cream, milk, and sugar.  Simmer for approximately 45 minutes, not allowing to boil.
3.  Add crabmeat and roe and whisk until fully incorporated.  Simmer for 5 minutes.
4.  Add roux, 1 cup at a time and whisk continuously.
5.  Allow roux to thicken soup.  Then add sherry, whisk thoroughly and simmer for 10 minutes.
6.  Remove from heat and ready to serve.