12 oz lump crab meat

2 stalks celery &

leaves, finely diced

1 carrot diced small

1 clove garlic minced

1 Tbsp chopped parsley

3 Tbsp butter

2 cups chicken broth 1 qt heavy cream

1 qt heavy cream

1/2 cup dry sherry

3 Tbsp all-purpose flour

black pepper

Melt butter in a large pot. Add carrots and celery. Cook until softened, 5-7 minutes. Sprinkle in flour and stir for 1 minute. Add chicken broth, garlic, celery leaves, parsley, sherry and pepper. Bring to a boil and cook for 1 minute. Reduce heat, stir in crab and cream, stir and cook over low heat until heated through.