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Ingredients
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Broth & Base
Crab & Roe
Seasoning & Aromatics
Finishing & Garnish
Method
Broth & Base
- 1
sweat aromatics
In a large heavy-bottomed pot over medium heat, melt the unsalted butter. Add the diced onion, celery and carrot and sweat, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 2
make roux
Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light blond roux.
- 3
deglaze
If using, pour in the dry white wine to deglaze the pot, scraping any fond from the bottom. Let the wine reduce by about half, roughly 2–3 minutes.
- 4
build broth
Gradually whisk in the fish or seafood stock until fully incorporated and smooth. Add the tomato paste, thyme sprigs and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
- 5
add dairy
Stir in the whole milk and heavy cream. Warm gently over low heat — do not boil once dairy is added — and cook for an additional 5–7 minutes to thicken slightly. Keep the soup at a low simmer.
Crab & Roe
- 6
add roe
If you have crab roe, stir it into a small bowl first, then whisk a small ladleful of hot soup into the roe to temper it. Whisk the tempered roe back into the pot. This will deepen color and flavor. (If you do not have roe, skip this step.)
- 7
Seasoning & Aromatics
- 8
season
Add the Old Bay seasoning, Worcestershire sauce, paprika, salt and freshly ground black pepper. Stir to combine and taste; adjust seasoning as needed. Remove and discard thyme sprigs and bay leaf.
- 9
finish with sherry
Stir in the dry sherry (the 2 tablespoons listed) and the lemon juice. Taste and correct seasoning — add small pinches of salt or pepper as desired.