She-Crab Soup

Ingredients

• 1 quart whipping cream
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 fish bouillon cubes
• 2 cups boiling water
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 tablespoons lemon juice
• 1/4 teaspoon ground nutmeg
• 1 pound fresh crabmeat
• Garnish: chopped parsley
• 1/3 cup sherry (optional)

Preparation

1. Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.
2. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
3. Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.
4. Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.