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Ingredients
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Soup Base
Seafood & Roe
Seasoning & Finish
Garnish
Method
Soup Base
- 1
sweat aromatics
In a heavy-bottomed pot over medium heat, melt the unsalted butter. Add the diced onion, celery, and carrot. Sweat the vegetables, stirring occasionally, until softened and translucent but not browned, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
make roux
Sprinkle the all-purpose flour over the softened vegetables and stir constantly to coat and cook the raw flour for 2–3 minutes; you want a blonde roux that just loses its floury taste but does not darken significantly.
- 3
add stock
Slowly whisk in the chicken stock, scraping the bottom of the pot to incorporate the roux and eliminate lumps. Bring the mixture to a gentle simmer and cook 8–10 minutes to thicken slightly.
- 4
add dairy and sherry
Reduce heat to low. Stir in the heavy cream and whole milk, heating gently — do not boil. Add the 1/4 cup dry sherry and continue to warm the soup so flavors marry, about 4–5 minutes.
Seafood & Roe
- 5
prepare crab
If using reserved shells for extra flavor, you may simmer shells in the stock earlier and strain before adding dairy; otherwise proceed. Gently fold the lump crab meat into the warmed soup and heat through on low for 3–4 minutes — avoid vigorous stirring to keep lumps intact.
- 6
incorporate roe
Whisk the blue crab roe into the soup in small spoonfuls so it disperses and colors the broth. Taste as you go; roe will add a briny, slightly orange richness. If the roe is very concentrated, start with 1 tablespoon and add the second if desired.
Seasoning & Finish
- 7
- 8
temper and finish
If the soup has been very hot, taste and adjust seasoning. For an optional extra sherry aroma, stir in 1 tablespoon sherry off heat or just before serving. Keep soup warm but do not boil after adding cream or roe to preserve texture and color.
Garnish
- 9
serve
Ladle the soup into warmed bowls. Top each bowl with a small portion of the reserved extra lump crab meat and a pinch of extra crab roe if available. Sprinkle remaining chopped chives and place a chive sprig on each bowl. Serve immediately with crusty bread or crackers and extra sherry on the side.