She Crab Soup

• 3 Tbsp. margarine
• 1 green onion, minced
• 1 stalk celery, chopped
• 2 Tbsp. all-purpose flour
• 2 c. fish stock
• 2 c. milk
• 2 c. heavy whipping cream
• 1 1/2 lb. crabmeat, flaked
• 1/4 c. sherry
• 1 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 c. hard-cooked eggs (optional)
• 1/2 tsp. paprika

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 to 12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside. 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. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer. 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.

margarine, green onion, celery, flour, fish stock, milk, heavy whipping cream, crabmeat, sherry, salt, ground black pepper, eggs, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66944 (may not work)