She Crab Soup
In a large pan, melt butter over med heat. Add garlic, onion, & bay leaf.
Cook & cook for 4-5 mins until onion is translucent.
Pour in ¼ cup of dry sherry. Boil until the liquid is mostly evaporated, reduced to just 1 tablespoon.
Sprinkle in the flour.
Stir until combined.
Pour in the fish stock & whisk until no lumps remain.
Gradually, sprinkle in the Old Bay, paprika, ¼ cup dry sherry, Worcestershire, cayenne, & lemon juice.
Pour in the warmed half and half.
Remove bay leaf. Transfer the liquid to blender. A couple batches may be needed. Allow the liquid to cool slightly before blending, then blend until smooth.
Pour liquid back into the saucepan.
Add ½ pound lump crabmeat. Season with salt and pepper.
Simmer soup 10 to 15 minutes, until liquid is thick and heated through. Stir constantly to prevent burning.
Pour 1 tbsp (¼ cup total) sherry into each serving bowl.
Top sherry with remaining crabmeat, 2 oz per bowl.
Ladle soup into bowls. Garnish with chopped chives and 1 tablespoon roe per bowl. Serve hot with crusty French bread.