She-Crab Soup

• 2 hard-cooked eggs, optional
• 3 tablespoons butter
• 1 scallion including green top, minced
• 1 rib celery, minced
• 2 tablespoons flour
• 2 cups Fish Stock, or bottled clam juice
• 2 cups milk
• 2 cups heavy cream
• 1 1/2 pounds lump crabmeat, picked free of shell
• 1/4 cup dry sherry
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 teaspoon paprika
• 6 thin slices lemon

1. If using the eggs, separate the yolks from the whites and save the whites for another use.
2. Press the yolks through a sieve and reserve.
3. In a large pot, melt the butter over moderately low heat.
4. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
5. Add the flour and cook, stirring, for 2 minutes.
6. Stir in the stock, milk and cream.
7. Bring to a simmer, stirring.
8. Add the sieved egg yolks, if using, the crabmeat, sherry, salt and pepper and bring almost to a simmer.
9. Ladle into bowls and top each serving with a pinch of paprika and a lemon slice.

eggs, butter, scallion including green, celery, flour, stock, milk, heavy cream, lump crabmeat, sherry, salt, freshground black pepper, paprika, thin slices

Taken from www.foodandwine.com/recipes/she-crab-soup (may not work)