Crab bisque

1 cup onion, minced

1 cup carrot, minced

2 cans vegetable broth

4 tablespoon of flour

6 tablespoon butter

1 cup heavy cream

1/2 cup cooking sherry

1 tablespoon lemon juice

1 teaspoon worcestershire sauce

1/2 teaspoon cayenne pepper

Fresh chives, minced

Salt

1/2 pound lump crabmeat

Sauté onion and carrot with 2 tablespoon of butter.

In a soup pan, melt 4 tablespoon of butter and add flour. Whisk constantly over medium heat until the roux becomes light brown. Add broth, whisk constantly. Add onion and carrots, cover and simmer for 30 minutes. Pour the broth to a blender, blend until smooth. Pour them back to the soup pan.

Add sherry, worchestershire sauce, cream, lemon juice, cayenne, salt and pepper, crab. Simmer for additional 5 -10 minutes.

Garnish with chives before serving.