Sue'S She Crab Soup - cooking recipe

Ingredients

3 tablespoons butter
1 scallion, including green top minced
1 celery rib, minced
2 tablespoons flour
2 cups fish stock or 2 cups bottled clam juice
2 cups milk
2 cups heavy cream
2 egg yolks, hard boiled
1 1/2 lbs lump crabmeat, picked free of shell
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 teaspoon Old Bay Seasoning
4 slices cooked bacon, chopped
green onion, sliced

Preparation

In a large pot, melt the butter over moderately low heat.
Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
Sprinkle with flour, and cook roux for 2 minutes, until bubbly.
Stir in the stock, milk, and cream. Bring to a simmer, stirring.
Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer.
Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.