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She Crab Soup

Ingredients

• 3 Tbsp. butter, divided
• 1 medium onion, chopped
• 2 tsp. all-purpose flour
• 1 qt. whole milk
• 1 lb. fresh lump crabmeat
• 1/4 lb. crab roe or hard-cooked egg yolk
• 1/8 tsp. white pepper
• 1/8 tsp. ground mace
• 2 cups half-and-half
• 1/2 cup sherry wine
• 1 tsp. table salt
• Garnishes: paprika, fresh parsley

Directions

Cook onions:
Melt 1 1/2 tablespoons of the butter in a large saucepan or Dutch oven over low.
Add the onion, and sauté 3 to 4 minutes or until softened.
Add flour:
Add remaining butter; stir until melted. Add flour; stir and cook until onions are coated, about 1 minute.
Add remaining ingredients:
Stir in the milk until blended.
Stir in the crabmeat and roe (or yolk); add pepper and mace, and cook 20 minutes.
Stir in the half-and-half until heated through.
Remove from heat, and stir in the wine and salt.
Serve warm, garnished with a sprinkle of paprika, fresh parsley, and additional roe (or yolk) if desired.