Let’s cook!

She-crab Soup

4 cups whipping cream

2 cups fish stock

1/3 cup all-purpose flour

1/4 cup unsalted butter

2 tablespoons lemon juice

1 pound crabmeat

Sherry

1/4 teaspoon nutmeg

salt and pepper

In a large pot combine whipping cream, salt and pepper to taste. Bring to a boil, then reduce heat, and simmer for 1 hour.

When the cream has simmered for 40 minutes, melt butter in a large pot over low heat.

Once the butter has melted, add the flour.

Stir until smooth.

Add fish stock.

Whisk together until mixture has thickened.

Add mixture to the pot of cream.

Add lemon juice.

Add crabmeat.

Add nutmeg.

Stir well and let cook for another 5 minutes.

Time to serve. Ladle into a bowl and add a spoonful of sherry.

I used fresh chives as the garnish.

Bread was included to dip into the soup and to also help clean the bowls.

Here is a close-up:

This is a great soup to freeze and enjoy later! Since most of Jen’s family lives in Maryland, I think made her a little home sick.  She could not stop raving about how much she loved the she-crab soup!

Happy Cooking!