Cozy Up This Fall with Creamy Crab Bisque Bliss!

- Recipes by Chef Steph

INGREDIENTS:

• 3 tbsp. butter
• 1 medium onion, finely chopped 2 stalks celery, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp. Old Bay seasoning
• 2 cloves garlic, minced
• 2 tbsp. tomato paste 3 tbsp. flour
• 4 c. fish stock
• 1 c. dry white wine
• 1 bay leaf
• 1/2 c. heavy cream
• lb. lump crab meat
• Freshly chopped parsley, for garnish

DIRECTIONS:

1. In a large, heavy pot over medium heat, melt butter. Add onion and celery, cooking until softened, about 5 minutes. Season with salt, pepper, and Old Bay seasoning.
2. Stir in minced garlic and tomato paste, cooking until the garlic is aromatic and the vegetables are well-coated, about 2 minutes.
3. Sprinkle flour over the vegetables, cooking until the flour is fully absorbed, about 1 minute. Gradually pour in fish stock and white wine, adding the bay leaf. Reduce heat and simmer, allowing the liquid to reduce and flavors to blend, about 30 minutes, stirring occasionally. Remove the bay leaf and use an immersion blender to purée the soup until smooth.
4. Return the pot to medium-low heat and stir in heavy cream and half of the crab meat. Heat until just warmed through, about 5 minutes.