She-Crab Soup

Name: She-Crab Soup
Ingredients: 2 hard-cooked eggs, optional; 3 tablespoons butter; 1 scallion including green top, minced; 1 rib celery, minced; 2 tablespoons flour; 2 cups Fish Stock, or bottled clam juice; 2 cups milk; 2 cups heavy cream; 1 1/2 pounds lump crabmeat, picked free of shell; 1/4 cup dry sherry; 1 1/2 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1/2 teaspoon paprika; 6 thin slices lemon

14 ingredients

9 steps

Ingredients

2 hard-cooked eggs, optional
3 tablespoons butter
1 scallion including green top, minced
1 rib celery, minced
2 tablespoons flour
2 cups Fish Stock, or bottled clam juice
2 cups milk
2 cups heavy cream
1 1/2 pounds lump crabmeat, picked free of shell
1/4 cup dry sherry
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
6 thin slices lemon

Directions

1

If using the eggs, separate the yolks from the whites and save the whites for another use.
2

Press the yolks through a sieve and reserve.
3

In a large pot, melt the butter over moderately low heat.
4

Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
5

Add the flour and cook, stirring, for 2 minutes.
6

Stir in the stock, milk and cream.
7

Bring to a simmer, stirring.
8

Add the sieved egg yolks, if using, the crabmeat, sherry, salt and pepper and bring almost to a simmer.
9

Ladle into bowls and top each serving with a pinch of paprika and a lemon slice.