River House She Crab Soup

• 1/4 cup butter
• 1/4 cup olive oil
• 1 yellow onion, chopped
• 1 fennel bulb, chopped
• 4 celery ribs, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• Pinch of curry powder
• Pinch of ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup dry sherry
• 5 cups clam juice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 2 cups heavy cream
• 2 pounds fresh crabmeat, drained and picked
• Salt
• Freshly ground black pepper

1. Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; saute 8 minutes or until tender.
2. Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.
3. Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper.

butter, olive oil, yellow onion, fennel bulb, celery, carrots, garlic, allpurpose, tomato paste, curry powder, ground turmeric, salt, freshly ground black pepper, sherry, clam juice, parsley, tarragon, heavy cream, fresh crabmeat, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/river-house-she-crab-soup-50012990 (may not work)