Classic She Crab Soup

Ingredients

• 1 stalk celery chopped
• 1.5 pounds crab meat flaked
• 2 cups fish stock 
• 2 tablespoons flour all-purpose
• 1  green onion minced
• 0.3 teaspoon ground pepper black
• 2 cups heavy whipping cream 
• 3 tablespoons butter 
• 2 cups milk 
• 0.5 teaspoon paprika 
• 1.5 teaspoons salt 
• 0.3 cup cooking sherry 

Equipment

• bowl
• sauce pan
• ladle
• pot
• sieve

Directions

1. Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil.
2. Remove from heat, cover and let stand for 10-12 minutes.
3. Remove eggs from hot water and cool.
4. Press the yolks of hard-boiled eggs through a sieve and set aside.
5. In a large pot, melt the butter over medium low heat.
6. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
7. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
8. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.