Classic She Crab Soup

A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.

• Calories: 567 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 ½ teaspoons salt
• 2 cups milk
• 3 tablespoons margarine
• 2 cups heavy whipping cream
• ¼ teaspoon ground black pepper
• ½ teaspoon paprika
• 1 stalk celery, chopped
• 1 green onion, minced
• ¼ cup sherry
• 2 cups fish stock
• 1 ½ pounds crabmeat, flaked
• 2 cups hard-cooked eggs (Optional)
• 6 slices lemon (Optional)

Recipe Instructions

Step 1

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

Step 2

Press the yolks of hard-boiled eggs through a sieve and set aside.

Step 3

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

Step 4

Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

Step 5

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.