She Crab soup wexford2

By dyannucci

second varient david tolerton

best version

Ingredients

• 1 stick unsalted butter
• 1 cup diced videlia or sweet onion.
• 1 cup diced Celery
• 7 tbspn Flour
• 3 Cups Chicken Broth
• 3 Cups Clam ]uice
• Bay Leaf
• pinch Fresh Thyme
• 1 tspn Lobster-Base
• 1 lb Fresh Lump Crabmeat (picked & cleaned)
• 1/4 cup crab roe cleaned
• Tabasco, Worcestershire, sherry, salt and pepper to taste
• 1/4 Heavy Cream

Preparation

Step 1

Melt butter. Add onion, celery, thyme, and bay leaf. Cook for 2-3minutes.
Add flour. Cook for another 2-3 minutes.
Slowly add chicken broth and clam juice.
Whisk until smooth. J
Add tabasco, Worcestershire sauce, lobster base and sherry.
Simrner for 5-10 minutes.
Add cream, crab meat and crab roe.
Season with salt and pepper
. Serve in hot bowls.
Top with chopped fresh chives.
sherry on the side
For 6 people.