In heavy saucepan or stock pot over medium-high
heat, add 3/4 pound butter, carrots, celery,
onions, and garlic and cook until the vegetables
have begun to brown, 10-12 minutes. Deglaze with
sherry, and stir and scrape up any bits. Once
deglazed, add the flour and stir into the butter
to create a roux. Once well mixed, add the stock
and cream, reduce the heat to medium-low, and cook
for 25 minutes, stirring throughout to ensure the
soup does not scorch.
Pulse the soup with a hand mixer to mince the
vegetables. Add the crab boil seasoning, crab
roe, and parsley and continue to cook for 10
minutes. Remove the soup from heat, whisk in the
remaining 1/4 pound butter, and stir in the crab
meat.
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