Crab Bisque

A slight variation form a Food & Wine recipe

Ingredients

1-2 pounds lump crab meat

4 tablespoons unsalted butter

1 small onion white or sweet, finely chopped

4-6 Celery stalks finely copped

2-3 cloves chopped fresh garlic

3 tablespoons arrow root flour or 1/4 cup all purpos flour

5-6 cups chicken broth

2 bay leaves

1 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1/8 tsp cayenne pepper

1 tablespoon Tomato paste

3 cups whole milk

1/4 cup dry sherry

1 cup heavy cream

Scallions or chives chopped and to taste

Siracha or tabasco sauce to taste

1) Melt butter and add onion, celery, scallions and cook until softened. Stir in flour and gradually whisk in the chicken broth. Add garlic remaining spices, tomato paste and bring to a simmer for 15-20 minutes

2) Turn to low heat and add in milk and heavy cream.

3) After dishing up in bowls add the crab meet to the top and a few scallions or chives for garnish. Siracha or tabasco to taste.

Soup stores very well for couple days in the refriderator. I find it best to store seperate from the crab.