Categories: Not Tried
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
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In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent.
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Stir in the flour and cook over a low flame for approximately 5 minutes.
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Add a splash of Sherry then the cream, stir this then add the water and milk.
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Now add the salt, Tabasco and crab roe, bring to a simmer then add the crab meat.
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Stir in the crab gently as to not break the lumps.
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If the soup appears too thick, add a little more milk and adjust the seasonings.
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Serve in a soup cup and garnish with the scallions, chives and a splash of sherry