WHISKEY CRAB SOUP

3 TBS unsalted butter

1 c finely chopped onion

3 TBS flour

4 c fish stock

8 oz crabmeat

2 c heavy cream

1/4 c whiskey, plus more for serving, if desired

Salt and white pepper

2 TBS chopped chives

Melt the butter over medium heat. Add the onions cook until tender. Sprinkle the flour over the onions, and cook briefly. Slowly pour in the fish stock and bring just to a boil. Reduce heat to low, and simmer 5 minutes.

Pick over the crabmeat for bits of shell. Add it to the pan with the cream and whiskey. Simmer gently until just warmed through. Season with salt and pepper. Place in bowls and top with chopped chives. Add a splash of whiskey to each bowl if desired.

Diane Fisher

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