She-Crab Soup

Course : Seafoods
Serves: 12
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6 tablespoons butter
1 cup onion minced
1/2 cup chopped celery
1/4 cup minced carrot
6 tablespoons flour
3 cups milk
2 cups chicken stock
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
1/4 cup sherry
1 pound crab meat -- with roe

Preparation / Directions:

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

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