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River House She-Crab Soup

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1/4 cup butter

1/4 cup olive oil

1 yellow onion, chopped

1 fennel bulb, chopped

4 celery ribs, chopped

2 carrots, chopped

4 garlic cloves, minced

1/4 cup all-purpose flour

2 tablespoons tomato paste

Pinch of curry powder

Pinch of ground turmeric

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup dry sherry

5 cups clam juice

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh tarragon

2 cups heavy cream

2 pounds fresh crabmeat, drained and picked


Freshly ground black pepper

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