Crab Bisque

Ingredients

• 4 tablespoons unsalted butter
• 1 medium white onion (finely chopped)
• 4 ribs celery (finely chopped)
• 3 large cloves garlic (minced)
• 1/4 cup all-purpose flour
• 6 cups seafood stock (or substitute chicken or vegetable stock)
• 2 cups half & half
• 1/4 cup dry white wine (or substitute sherry)
• 1/2 cup canned crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 to 2 pounds fresh or thawed frozen lump crab meat (depending on how much crab you want!)
• 1/3 cup minced fresh parsley

Instructions

1. 1

   In a large soup pot over medium heat, melt the butter. Add onion and celery and sauté for 7 minutes, or until soft. Add garlic and sauté 1 minute longer.

2. 2

   Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisking to break up any clumps. Then pour in the remaining broth and whisk again to incorporate.

3. 3

   Turn heat up to medium-high and bring broth to a boil. Then turn heat back down to medium, add the bay leaves, and simmer for 15 minutes. Add half & half and bring mixture back to simmering, stirring and scraping the pan bottom occasionally. Stir in white wine, crushed tomatoes, tomato paste, paprika, cayenne, salt, and pepper, and then very carefully blend the mixture with an immersion blender until smooth.

4. 4

   Reduce heat to medium-low and stir in the crab meat. Cook until heated through, about 5 to 10 minutes. Taste, adding more salt and pepper if needed.

5. 5

   Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika. Serve with oyster crackers and/or soft bread.