She-Crab Soup - Michael Fleyzor

• 1/2 cup butter ( 2 softened)
• 4 carrots peeled and chopped
• 2 ribs celery  chopped
• 2 medium onions  chopped
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron
• Salt
• Pepper
• 4 cups fish stock(Kitchen Basics Brand in a box –Wegman's)
• 2 cups half and half(Milk is ok to save on calories)
• 1/4 cup all-purpose  flour
• 1 pound blue lump crab meat
• 2 tablespoons cognac
• 1 teaspoon Worcestershire sauce
• Sliced fresh chives  to garnish 

Melt 2 tablespoons of the butter in a heavy saucepan

Add carrots, celery, onion, cayenne, saffron, salt and pepper

Cook until softened (15 minutes)

Pour in fish stock

Boil

Reduce heat

Simmer 10 minutes

Put in food processor and puree until smotth

Pour back into pot

Stir in half and half and bring to a boil

Reduce heat

Meanwhile knead together softened butter and flour to make a paste

Place this paste at the end of a whisk and whisk into the soup to thicken

Stir in remaining ingredients

Cook just to heat through

Garnish with chives