She-Crab Soup

Recipe Ingredients

6 tablespoons	90ml	Butter
1 cup	62g / 2.2oz	Minced onion
1/2 cup	55g / 1.9oz	Chopped celery
1/4 cup	27g / 1oz	Minced carrot
6 tablespoons	90ml	Flour
3 cups	711ml	Milk
2 cups	474ml	Chicken stock
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Cayenne pepper
1 cup	237ml	Heavy cream
1/4 cup	59ml	Sherry
1 lb	454g / 16oz	Crab meat - with roe

Recipe Instructions

1. Chop the vegetables in a food processor to a fine consistency.

2. Melt the butter on medium heat in a 6-qt. soup pot; add the vegetables and sweat, covered for 5 minutes.

3. Whisk in the flour and stir for 2 minutes. Add the liquids and bring to a boil, stirring occasionally.

4. Reduce the heat and add the cream, sherry and seasonings. So that your guests can *fortify* the soup, it's traditional to have a cruet of sherry at the table.

Source:
Cooking Light, May 1994, page 114

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