South Carolina She-Crab Soup

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2 tablespoons butter

1 onion, finely diced

1 bay leaf

2 tablespoons flour

2 cups White Crab Stock, recipe follows

2 cups milk

1 cup cream

2 teaspoons paprika

1 pound cooked Atlantic Blue crab meat, divided

1/2 cup crab roe, divided

Salt and pepper, to taste

1/4 cup sherry

2 tablespoons chopped chives

French bread

White Crab Stock:

2 quarts cold water

1 onion, peeled and halved

1 garlic bulb, halved

1 turnip, split

2 celery stalks, split

Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)

1/2 lemon, juice

1 teaspoon crab boil seasoning

1/2 teaspoon whole white peppercorns

1/2 cup white wine

Sea salt, to taste

6 live Atlantic Blue crabs