6 tbsp butter
1 large Vidalia onion, minced
1 cup finely chopped celery
Kosher salt
Freshly ground pepper
2 tsp Old Bay seasoning
4 cloves garlic, minced
¼ cup tomato paste
¼ cup plus 2 tbsp flour
8 cup fish stock
2 cup white wine
3 bay leaves
1 cup heavy cream
2lb jumbo lump crab meat
Fresh parsley, minced
In a large heavy soup pot, over medium heat, melt the butter. Add the onion and celery and cook until the vegetables are tender.
Season with salt, pepper and Old Bay to taste. Stir in the garlic and the tomato paste; cook until the garlic is fragrant.
Sprinkle the flour over the vegetable mixture and cook for 1 minute.
Add the fish stock, wine and bay leaves. Reduce the heat and simmer until the liquid has reduced; stirring occasionally for about 30 minutes. Remove from heat.
Remove the bay leaves. With an immersion blender, puree the soup until smooth. Return to medium low heat and add the cream and the crabmeat.
Cook until warmed through and serve garnished with the minced parsley and buttered croutons or crostini.
