Crab Bisque

Winter is great for soups and stews, I love crab so I

saw this and I knew I had to post it and make it.

This recipe serves 4-6.

Ingredients:

3T butter

1 chopped medium onion

2 finely chopped celery stalks

kosher salt

black pepper

1tsp old bay

2 minced cloves of garlic

2T tomato paste

3T flour

5c fish stock or veggie broth

1c dry white wine

1 bay leaf

1/2c heavy cream

1lb lump crab meat

Create:

In a large heavy pot over medium heat, heat butter.

Add onion and celery and cook until soft, about 5 minutes.

Season with salt, pepper and old bay, then stir in garlic

and tomato paste. Cook until garlic is fragrant and tomato

paste coats the veggies, about 2 minutes. Sprinkle over flour

and cook until absorbed about 1 more minute.

Pour in seafood stock and wine, stir in bay leaf. Reduce heat

and let simmer until liquid is reduced and flavors have meld,

stirring occasionally about 30 minutes.

Remove bay leaf and puree soup with a blender until smooth.

Return to medium low heat and stir in heavy cream and half of

the crab meat. Cook until warmed through about 5 minutes.

Divide among bowls and garnish with remaining crab meat.