Cream Of Crab Soup - cooking recipe

Ingredients

1 lb. jumbo lump crab meat
1 small carrot, grated
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 c. half and half
2 c. heavy cream
1 Tbsp. dry sherry
1 Tbsp. chicken base
1/2 tsp. white pepper
1/2 tsp. Old Bay

Preparation

Remove any cartilage from the crab meat and set the crab aside. In a thick pot, warm cream, sherry, chicken base and seasoning to slow simmer. In a separate pan, toast the roux (flour and butter) for a few minutes until it smells of toasted nuts (do not burn). Add roux to cream; bring back to a simmer and whisk until smooth. Serve garnished with the chopped parsley and pass a cruet of sherry. Serves 4 to 6.