Creamy Crab Bisque

Ingredients

• 4 tablespoons unsalted butter
• 1 sweet onion, diced (about 1 cup)
• 1 celery stalk, diced (about 1/2 cup)
• 1 tablespoon garlic, chopped (about 4 small cloves)
• 4 tablespoons all-purpose flour
• 1 (14.5 oz) can fire roasted tomatoes, undrained
• 1/4 cup cooking wine
• 2 bay leaves
• 1/2 teaspoon Old Bay seasoning
• 2 cups heavy cream
• 1 lb lump crab meat
• 2 tablespoons chives, for garnish

Steps

1. Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.
2. Stir in the flour and let it cook for a couple of minutes. This is your roux. It thickens the soup and gives creamy soups that silky body.
3. Add the tomatoes, cooking wine, bay leaves, and Old Bay. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Remove the bay leaves and blend the soup with an immersion blender until smooth. (A regular blender works too; carefully blend in batches while hot.)
5. Return the pot to the heat. Stir in the heavy cream and crab meat. Heat for 3 to 5 minutes, until the crab is warmed through.
6. Serve in bowls and top with chives.