Crab Bisque (Williams-Sanoma)

Ingredients:
1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream
Kosher salt and freshly ground white pepper, to taste
3⁄4 to 1 lb. fresh or thawed frozen lump crabmeat, picked over for shell fragments (3 to 4 cups)
1⁄2 cup dry sherry, dry Marsala or Madeira
Minced fresh tarragon or flat-leaf parsley for garnish

Directions:
In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer. Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.
Serves 8.

**made this last night and it turned out really well. It didn't taste like Ivar's but still good. Need to have some crusty bread to serve with it!