Ingredients:
· 3 T. butter
· 2 celery, diced
· 1 green bell pepper, diced
· 1 onion, diced
· 6 cloves garlic, minced
· 2 T. butter
· 2 T. flour
· 3 C. half and half
· 1 C. shellfish stock
· 2 oz. sherry
· ½ # potatoes, diced and parboiled
· 1 T. old bay seasoning
· 2 bay leaves
· ½ # crab
· Fennel pollen
· Chives, chopped for garnish
Preparation
1. In a small pot, combine the diced potatoes and cold water. Boil until fork tender. Drain and set aside.
2. In a dutch oven, melt the butter over medium heat. Add the celery, pepper, and onion for 6-8 minutes. Add the garlic and sweat for 2-3 more minutes. If the vegetables start to pick up color, reduce the heat. Season with salt and pepper.
3. Add the 2 T. butter and melt into the vegetables. Then add the flour and stir in well to prevent lumping. Cook the flour for 2-3 minutes. Do not let it stick to the bottom of the pan.
4. Next add the half and half, stock, sherry, old bay and bay leaves. Bring to a nice simmer. Simmer for 15 minutes. Before serving add the crab and let it heat in the hot soup.
5. Serve immediately garnished with fennel pollen and chopped chives.