Cream Of Crab Soup
["1 lb. jumbo lump crab meat", "1 small carrot, grated", "3 Tbsp. unsalted butter", "3 Tbsp. all-purpose flour", "2 c. half and half", "2 c. heavy cream", "1 Tbsp. dry sherry", "1 Tbsp. chicken base", "1/2 tsp. white pepper", "1/2 tsp. Old Bay"]
["Remove any cartilage from the crab meat and set the crab aside. In a thick pot, warm cream, sherry, chicken base and seasoning to slow simmer. In a separate pan, toast the roux (flour and butter) for a few minutes until it smells of toasted nuts (do not burn). Add roux to cream; bring back to a simmer and whisk until smooth. Serve garnished with the chopped parsley and pass a cruet of sherry. Serves 4 to 6."]
["jumbo lump crab meat", "carrot", "unsalted butter", "flour", "heavy cream", "sherry", "chicken base", "white pepper", "Bay"]