Crab Bisque

1: In a large pot, heat butter.

2: Add onion, celery, and garlic, and cook until soft, about 5 minutes.

3: Season with salt, pepper, and Old Bay, then stir in tomato paste.

4: Cook until tomato paste coats vegetables and begins to caramelize on the bottom of the pot.

5: Add flour and cook until absorbed, about 1 minute.

6: Pour in stock, wine, and bay leaf. Bring to a boil and then reduce to a simmer, covered for 20 minutes.

7: Remove the bay leaf and puree the soup with an immersion blender until smooth.

8: Return to low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.

9: Serve in bowls with extra crab meat and chopped parsley.