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Crab Soup

1 1/2 lbs. tomatoes, chopped, peeled and deseeded
6 scallions finely chopped
1 c. chicken broth
1 c. clam broth
2 tsp. tomato paste
2 tbsp. flour
1/4 c. sherry
1 c. whipping cream
1/2 tsp. salt
Freshly ground pepper
1 lb. crabmeat

Simmer tomatoes, scallions, both broths and tomato paste in saucepan for 20 minutes. Process in food processor and strain if necessary. Add sherry and cream. Season with salt and pepper and continue cooking 5 minutes. Add crabmeat and cook until heated through. Serve with sprinkled Parmesan cheese.

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