Crab Bisque Claimed

3 tbsp butter
1 medium onion finely chopped
2 stalks celery finely chopped
Salt and pepper to taste
1 tsp Old Bay seasoning
2 cloves garlic minced
2 tbsp tomato paste
3 tbsp flour
4 cups fish stock (or low-sodium vegetable broth)
1 cup dry white wine
1 bay leaf
1/2 cup heavy cream
1 lb lump crab meat
Chopped parsley for garnish

Step 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, Old Bay seasoning, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle flour over and cook until absorbed, about 1 minute more.

Step 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, about 30 minutes.

Step 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.

Step 4
Divide among bowls and garnish with remaining crab meat and parsley before serving.