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DETAILS:
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving: 4-6 servings
INGREDIENTS:
- 3 tbsp. butter
- half of one onion chopped
- 2 stalks celery chopped
- Kosher salt (to your liking)
- Ground black pepper (to your liking)
- 1 tsp. Old Bay seasoning
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 3 tbsp. flour
- 4 c. fish stock (or low-sodium vegetable broth)
- 1 c. dry white wine
- 1 bay leaf
- 1/2 c. heavy cream
- 1 lb. lump crab meat
- Freshly chopped parsley (for garnish)
INSTRUCTIONS:
-
Finely chop onion and celery. I put it in a hand blender for ease and time cuts! The one I have also has an immersion blender, it’s amazing! Shop here. In dutch oven or large pot, heat butter over medium. Add onion and celery and cook until soft, about 5 minutes.
-
Season with salt, pepper, and Old Bay. Then, stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, for ~2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
-
Pour in seafood stock and wine, then stir in the bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
-
Remove bay leaf and puree soup with an immersion blender on high until very smooth. If using a dutch oven, pour into a tall bowl to puree to avoid a mess! Return to medium low heat and stir in heavy cream and half of the crab meat. Cook about 5 minutes.
-
Top each bowl with a garnish of remaining crab meat and parsley.
- Enjoy!
Notes
- While fish stock is preferable, you can use vegetable broth.
- If you don’t have an immersion blender (I recommend this one) you can use a regular blender.