3 tbsp. butter
3 tbsp. flour
5 c. chicken broth
1/2 tsp. curry powder
1 c. heavy cream
1 lb. lump crabmeat
Salt and white pepper to taste
Croutons or parsley

Melt butter in large 2 1/2 quart saucepan. Stir in flour and cook slowly for 3 minutes, stirring constantly. Add stock and blend well with wire whisk. Mix curry with a little of the stock and strain into soup. Cook slowly, uncovered for 1/2 hour. Add cream, crabmeat, salt, pepper. Serve hot with croutons or cold with parsley. Serves 6 to 8.