Ingredients:

3 tbsp butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tsp Old Bay seasoning
2 cloves garlic, minced
2 tbsp tomato paste
3 tbsp all-purpose 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
Freshly chopped parsley, for garnish

Directions:

1️⃣ Prepare the Base:
In a large, heavy pot over medium heat, melt the butter. Add the onion and celery, cooking until softened, about 5 minutes. Season with salt, pepper, and Old Bay seasoning.
Stir in minced garlic and tomato paste, cooking until the garlic is fragrant and the vegetables are well-coated, about 2 minutes.

2️⃣ Thicken the Bisque:
Sprinkle flour over the vegetables, stirring constantly until the flour is fully absorbed, about 1 minute.

3️⃣ Simmer the Soup:
Gradually pour in the fish stock and white wine, and add the bay leaf. Reduce heat and simmer for about 30 minutes, allowing the liquid to reduce and the flavors to blend, stirring occasionally.

4️⃣ Blend the Bisque:
Remove the bay leaf. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and then return to the pot.

5️⃣ Finish the Bisque:
Return the pot to medium-low heat. Stir in the heavy cream and half of the crab meat. Heat until just warmed through, about 5 minutes.

6️⃣ Serve:
Ladle the bisque into bowls. Garnish each serving with the remaining crab meat and freshly chopped parsley. Adjust seasoning to taste.