Crab Bisque

Ingredients

3 tbsp. butter

1 medium onion, finely chopped

2 stalks celery, finely chopped

Kosher salt

Freshly ground pepper

1 tsp. old bay seasoning

2 cloves garlic, minced

2 tbsp. tomato paste

3 tbsp. flour

4 c. fish stock (or low-sodium vegetable broth)

1 cup dry white wine

1 bay leaf

½ cup heavy cream

1 lb. lump crab meat

Freshly chopped parsley, for garnish

Loaf of Captain John Derst Bread

Directions

1.     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 vegetables, about 2 minutes. Sprinkle with flour and cook until absorbed, 1 minute more.

2.     Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld stirring occasionally, 30 minutes.

3.     Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.

4.     Cut bread into 1 inch cubes and toast until golden brown.

5.     Divide among bowls and garnish with remaining crab meat, parsley and toast squares before serving.

Recipe Source: delish.com

https://www.delish.com/cooking/recipe-ideas/a25099271/crab-bisque-recipe/