Crab Bisque

Ingredients

• Unsalted Butter (4 tablespoons)
• Onion (1 medium, finely chopped)
• Celery (1 stalk, finely chopped)
• Carrot (1 medium, finely chopped)
• Garlic (3 cloves, minced)
• All-purpose Flour (1/4 cup)
• Chicken Broth (4 cups)
• Heavy Cream (1 cup)
• Fresh Crab Meat (1 pound, cooked and picked)
• Sherry (1/4 cup)
• Paprika (1 teaspoon)
• Salt (1 teaspoon)
• Black Pepper (1/2 teaspoon)
• Fresh Parsley (2 tablespoons, chopped (for garnish))

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the finely chopped onion, celery, carrot, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
3. Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. Cook for an additional minute to eliminate the raw flour taste.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil.
5. Reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
6. Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering.
7. Return the pureed soup to the pot over low heat. Stir in the heavy cream, fresh crab meat, sherry, paprika, salt, and black pepper. Simmer for another 10 minutes until heated through, stirring occasionally.
8. Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.