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 can whole tomatoes, undrained
• 2 cups seafood stock or clam juice
• 1/2 cup sherry cooking wine
• 2 bay leaves
• 1/2 teaspoon Old Bay seasoning
• 1 cup heavy cream
• 1 pound lump crab meat
• Chives for garnish
Instructions:
1. In a large pot over medium heat, melt 4 tablespoons of unsalted butter.
2. Add the diced sweet onion, celery, and chopped garlic. Sauté for about 10 minutes until they become tender.
3. Stir in 4 tablespoons of all-purpose flour and cook for a couple of minutes to create a roux.
4. Add the can of undrained tomatoes, 2 cups of seafood stock or clam juice, 1/2 cup of sherry cooking wine, 2 bay leaves, and 1/2 teaspoon of Old Bay seasoning. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.
5. Remove the bay leaves from the pot.
6. Use an immersion blender or a regular blender to carefully blend the soup until it becomes smooth.
7. Return the pot to the heat and stir in 2 cups of heavy cream.
8. Add 1 pound of lump crab meat and continue to heat for 3-5 minutes until the crab meat is heated through. Adjust seasonings as needed.
9. Serve the Crab Bisque in bowls and garnish with chives.
10. Enjoy your delicious Crab Bisquie!