She Crab Soup - cooking recipe

Ingredients

3 Tbsp. margarine
1 green onion, minced
1 stalk celery, chopped
2 Tbsp. all-purpose flour
2 c. fish stock
2 c. milk
2 c. heavy whipping cream
1 1/2 lb. crabmeat, flaked
1/4 c. sherry
1 1/2 tsp. salt
1/4 tsp. ground black pepper
2 c. hard-cooked eggs (optional)
1/2 tsp. paprika

Preparation

Place eggs in a 2-quart saucepan and cover with water. Bring water to a boil. Remove from heat; cover and let stand for 10 to 12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside. In a large pot, melt the butter over medium-low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.