She-Crab Soup

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 2 small onions, grated
• 6 ribs of celery, grated
• 1 tablespoon minced garlic
• Salt and pepper
• 1 teaspoon mace
• 1 quart whole milk
• 1 cup cream
• 1 tablespoon Crystal hot sauce
• 2 tablespoons Worcestershire sauce
• 2 pounds crab meat, picked over for cartilage
• 1 hard boiled egg, finely chopped
• 1/2 cup sherry
• 1 tablespoon finely chopped parsley

Directions

In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.