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Ingredients
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Broth & Stock
Roux & Base
Dairy & Finish
Seasoning & Garnish
Method
Broth & Stock
- 1
Warm stock and infuse roe
In a medium saucepan, combine the chicken stock and crab roe. Warm over medium heat until just below a simmer (do not boil). Reduce heat to low and keep warm while you prepare the roux. This will allow the roe to impart color and briny flavor to the stock (about 8–10 minutes).
- 2
Add crab meat and sherry later
Reserve the lump crab meat and dry sherry to be added near the end of cooking to preserve texture and delicate flavor.
Roux & Base
- 3
Make the blond roux
In a heavy pot or Dutch oven over medium heat, melt 4 tablespoons unsalted butter. Add the minced onion and diced celery and sweat until translucent and soft (about 4–5 minutes). Add the minced garlic and cook 30 seconds more until fragrant. Sprinkle in the 4 tablespoons flour and stir to combine. Cook the roux, stirring constantly, for 3–4 minutes until it turns a pale blond color and loses the raw flour taste but does not brown.
- 4
Incorporate stock
Slowly whisk in about 1 cup of the warm infused stock to the roux to make a smooth paste, then continue whisking while gradually adding the remaining stock. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 10 minutes to meld flavors and thicken slightly.
Dairy & Finish
- 5
Temper dairy
Stir together the heavy cream and whole milk in a bowl. To prevent curdling when enriching, temper the egg yolk: beat the single yolk in a small bowl. Ladle 2–3 tablespoons of the hot soup into the yolk while whisking constantly, then whisk the warmed yolk mixture into the cream/milk.
- 6
- 7
Finish with sherry, crab meat, and butter
Add the dry sherry, reserved lump crab meat, and 1 tablespoon finishing butter (optional) to the pot. Warm gently for 2–3 minutes until the crab meat is heated through and the sherry aroma is bright. Taste and adjust seasoning.
Seasoning & Garnish
- 8
Season and serve
Season the soup with the sea salt, white pepper, and Old Bay seasoning. Add 1 teaspoon lemon juice to brighten the flavors, then taste and adjust salt/pepper as needed. Ladle the soup into warmed bowls and garnish each bowl with a sprinkle of thinly sliced fresh chives. Serve immediately.
