Crab Soup

1 Leek, Sliced
8 stick Celery, Diced
2 tablespoon Flour
1 pinch Oregano
1 quart Fish Stock
8 ounce Crab Meat
1 teaspoon Worcestershire Sauce
2 Egg Yolks, Beaten
1 Onion, Diced
4 ounce Butter
1 teaspoon Tomato Paste
1 quart Chicken Broth
4 ounce Crab, Roe
4 tablespoon Sherry
10 fluid ounce Cream
Seaasoning, To Taste

Melt butter in saucepan, add vegs and simmer until tender. Mix flour, tomato paste and oregano. Stir well, add to vegs. Stir in chicken broth and fish stock. Boil 30 mins stirring occasionally. To this mixture, add crab roe, crabmeat, sherry, worcestershire sauce, salt & pepper. Cook for 5 minutes only. Remove from heat. Add egg yolks and cream. Serve at once.