Crab Soup

• 3/4 cup chopped green onion, with tops
• 2 teaspoons minced garlic
• 4 tablespoons (1/2 stick) butter
• 3 tablespoons all-purpose flour
• 2 cups fish stock
• 1 cup heavy cream
• 1 cup milk
• 1 pound crabmeat, picked free of shell
• 1/4 cup sherry
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup freshly grated Parmesan
• 1/2 cup chopped fresh chives

1. Saute chopped green onion and garlic in butter until tender.
2. Stir in flour, stirring until well blended.
3. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
4. Slowly add cream and milk.
5. Stir in crabmeat.
6. Add sherry, lemon-pepper seasoning, salt and white pepper.
7. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste.
8. Serve in bowls topped with cheese and chives.

green onion, garlic, butter, allpurpose, fish stock, heavy cream, milk, crabmeat, sherry, lemonpepper seasoning, salt, white pepper, fresh chives

Taken from www.foodnetwork.com/recipes/paula-deen/crab-soup-recipe.html (may not work)