30-Minute Creamy Crab Soup

Serves:
6
Chef:
Irv Miller
Ingredients:
1 pound Fresh lump or claw blue crab meat
¼ pound Butter
1 cup Onions, small diced
½ cup Celery, small diced
¼ cup Dry sherry
¼ pound All-purpose flour
2 cups Chicken broth
2 cups Milk
1 Bay leaf
1 cup Whipping cream
¼ cup Fresh chives or green onions, chopped
Pinch Old Bay Seasoning
To taste Kosher salt
To taste Cracked white pepper
Instructions:
Pick through the crabmeat and remove any cartilage. Place soup pot over medium-high heat and add butter. When butter melts add onions and celery and sauté for 2 minutes. Deglaze with sherry and cook another 2 minutes. Add flour and stir constantly over medium heat for 3-5 minutes-until mixture (roux) has cooked evenly.

Add chicken broth, milk, and bay leaf; whisk well to blend. Bring to a boil and let simmer over low heat for 20 minutes. Stir frequently. Add cream and season with salt and pepper, let simmer 5 minutes, then strain. Add fresh crabmeat directly to the simmering cream soup. Garnish with chopped chives or scallions and a pinch of Old Bay Seasoning. Remove bay leaf before serving.