Cream of Crab Soup

• 1 ounce butter
• 12 ounce flour
• 1 14 pints fish stock (or chicken)
• 2 eggs, hard boiled
• 58 pint single cream
• 58 pint milk
• 1 12 teaspoons salt
• 18 teaspoon white pepper
• 1 lb crabmeat
• 3 tablespoons pale dry sherry
• 3 tablespoons lime juice
• 1 dash Angostura bitters

1. Melt butter over moderate heat in large saucepan.
2. When butter bubbles,add flour & mix thoroughly.
3. Pour in a6 Tblsp of stock.
4. cook over high heat, stirring constantly, until sauce thickens & comes to the boil.
5. Reduce heat to low & simmer for 3 mins to cook flour.
6. Stir in finely mashed eggs, rest of stock,cream, milk,salt & pepper.
7. Bring to booil over high heat, still stirring.
8. Reduce heat to moderate and add sherry, crabmeat, lime juice & bitters.
9. cook for 2 - 3 mins more to heat crabmeat through.
10. Taste for seasoning.
11. serve at once from heated tureen or in iundividual soup bowls.

butter, flour, fish, eggs, cream, milk, salt, white pepper, crabmeat, pale dry sherry, lime juice, bitters

Taken from www.food.com/recipe/cream-of-crab-soup-226490 (may not work)