Crab Bisque

Instructions

1. Heat butter in a large pot.
2. Add onion and celery and coof until soft (about 5 minutes).
3. Season with Old Bay.
4. Stir in garlic and tomato paste. Mix well to coat vegetables and cook for about 2 minutes.
5. Sprinkle in flour and stir for about 1 additional minute.
6. Add seafood stock, wine, and bay leaves. Reduce heat and cook for 30 minutes.
7. Remove bay leaves and puree soup with immersion blender until smooth.
8. Return to medium-low heat and add heavy cream and crab meat. Cook until warm (about 5 minutes).
9. Divide into bowls and sprinkle with fresh parsley, if desired.