River House She-crab Soup

Ingredients

• 1 teaspoon pepper black freshly ground
• 9 servings pepper black freshly ground
• 0.3 cup butter 
• 2  carrots chopped
• 4 rib celery stalks chopped
• 5 cups bottled clam juice 
• 2 pounds crab meat fresh drained
• 1 pinch curry powder 
• 0.5 cup sherry dry
• 1  fennel bulb chopped
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 1 tablespoon tarragon fresh chopped
• 4  garlic clove minced
• 1 pinch turmeric 
• 2 cups cup heavy whipping cream 
• 0.3 cup olive oil 
• 1 teaspoon salt 
• 9 servings salt 
• 2 tablespoons tomato paste 
• 1  onion yellow chopped

Equipment

• bowl
• frying pan
• sieve
• spatula
• dutch oven

Directions

1. Melt butter with oil in a Dutch oven over medium heat.
2. Add onion and next 4 ingredients; saut 8 minutes or until tender.
3. Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently.
4. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.
5. Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened.
6. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper.