She-Crab Soup

• 4 cups heavy cream
• 4 tablespoons butter
• ¼ cup <

In a small saucepan, reduce the cream over moderate heat by one-third.

In a large saucepan, melt the butter. Add the shallots and sauté until wilted.

Add the crabmeat and cook gently, tossing for 2 minutes.

Pour in the reduced heavy cream and simmer for 5 minutes.

Season with the nutmeg, cayenne, and lemon zest.

Check the seasonings and add salt to taste.