Summer Crab Soup

This is my Mom's recipe and it's perfect on a summer evening as its lighter than a traditional bisque. It really provides a sweet, seafood note to the week. I can almost smell the salt air in our backyard...Yum!
Serves:4     Prep: 10     Cooking: 25


1 tablespoon butter
1 tablespoon canola oil
3 large shallots, minced
5 cups fish, lobster or chicken stock
2 cups heavy cream, milk or half-n-half
Kosher salt and freshly ground white pepper to taste
¾ to 1 lb. fresh or thawed frozen crabmeat, fluffed with a fork
½ cup dry sherry, dry Marsala or Madeira
2-3 tablespoons fresh chives, chopped

Cooking Instructions

Melt the butter with the oil in a large pot over medium heat.
Add the chopped shallots and sauté 2 to 3 minutes.
Add the stock and cream/milk, ½ teaspoon salt and ¼ teaspoon white pepper.
Bring to a simmer over medium heat – it will take about 10 minutes. Do not let it bubble or boil.
Reduce the heat to low and stir in the ¾’s of the crabmeat.
Cook until heated through, about 5 minutes.
Stir in the sherry andcontinue to simmer for 2 to 3 minutes.
Taste the soup and adjust for seasoning.
Ladle the soup into shallow bowls and top with remaining crabmeat and chives.