CREAMY CRAB SOUP

1 lb. crab meat (with crab roe this soup is called She Crab Soup)

1 tablespoon olive or canola oil
2 leeks, cleaned and coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped

2 tablespoons butter

2 cups seafood or chicken broth

2 T. flour

2 cups milk or half and half (or cream if you want it really rich
1 large potato (baked or microwaved) peeled and cut into small cubes
1/2 onion finely minced (optional)

1 to 2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce
1 teaspoon ground thyme

dash Tabasco or cayenne pepper to taste

salt and  white or black pepper to taste

nutmeg to taste (optional)

sherry to taste

     Saute leeks, carrot, and celery in oil for about 3 to 5 minutes just to soften them but not browned.  Place sauteed vegetables in food processor with just a little stock and blend them to a semi-paste.  Next make a roux from the butter and flour by combining them in saute pan and stirring them over low to medium heat for about 5 minutes.  Return leek mixture to the pan and gradually stir in the rest of the broth.  Add milk, onions, potatoes, mustard, Worcestershire, and other seasonings (except for the nutmeg and sherry) and let this mixture cook over medium to low heat for about 15 minutes.  Taste and adjust seasonings to your taste.  Add crab meat and stir gently until mixture is bubbly and thickened.  Add a dash of nutmeg and sherry to taste just before serving or allow guests to add them taste.