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She crab soup

Yield: 1 Servings

Ingredients:

• 1 Leek sliced
• 8 Ribs celery diced
• 2 tb Flour Pinch of oregano
• 1 qt Fish stock
• 1/2 lb Crabmeat
• 1 ts Worcestershire sauce
• 2 Egg yolks beaten
• 1 Onion diced
• 1/4 lb Butter
• 1 ts Tomato paste
• 1 qt Chicken broth
• 4 oz Crab roe
• 4 tb Sherry
• 1/2 pt Cream

Instructions:

Salt and pepper to taste Melt butter in saucepan add vegs. and simmer until tender. Mix flour tomato paste and oregano. Stir well add tovegs. Stir in chicken broth and fish stock. Boil 30 min. stirring occasionally. To this mixture add crab roe crabmeat sherry Worcestershire sauce salt & pepper. Cook for 5 minutes ONLY. Remove from heat. Add egg yolks and cream. Serve at once. Makes about 1 gallon. This is a very old and secretive South Carolina recipe that originated in Charleston SC. a city much like that of the history of New Orleans. The recipe has never before been given out from the original family of the restaurant first making this dish. Over the years othe restaurants have come up with a good likeness of it but not the original. Here is the original.

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