Add the meat slowly, stirring constantly to prevent lumps. Cook over low heat for 10 minutes, stirring occasionally.
Puree the soup until smooth with a hand blender or transfer it in batches to a regular blender.
Add whipped cream and beat for 10 minutes, until slightly thickened.
Add crab meat, pepper and sherry (if using). Cook 5 minutes or until seafood is cooked through. Keep the heat low to prevent burning.
Add salt and pepper if necessary.
Give warmth garnished with fresh herbs
