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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 small yellow onion, finely diced |
2 stalks celery, finely diced |
4 ounces whole butter |
4 ounces all purpose flour |
splash sherry |
1 pint heavy cream |
1 pint water |
2 pints whole milk |
1 1/2 teaspoons salt |
several dashes hot sauce |
1/4 pound crab roe |
1/4 pound jumbo lump crab meat |
1 bunch fresh chives, finely diced |
1 bunch scallions tops, finely diced |
fine sherry |
Directions:
1. In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
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