Crab Bisque

Instructions

1. Prepare the crab
   Carefully check the crab meat for any remaining shell fragments, being careful not to break up the lumps too much. Set aside about 1/4 of the crab meat for garnishing the soup later.
2. Sauté the aromatics
   In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot, and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Build the flavor base
   Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste and form a roux.
4. Add liquids and seasonings
   Gradually whisk in the seafood stock and white wine, ensuring no lumps form. Add the bay leaves and bring the mixture to a simmer. Cook for about 15 minutes, stirring occasionally, until the liquid has reduced slightly and thickened.
5. Blend the soup
   Remove the bay leaves. Using an immersion blender, carefully blend the soup until smooth (alternatively, transfer to a standard blender in batches, being careful with the hot liquid). Return the soup to the pot if using a standard blender.
6. Add cream and crab
   Reduce heat to low and stir in the heavy cream. Add the cayenne pepper and the majority of the crab meat (remember, we're reserving some for garnish). Season with salt and black pepper to taste. Gently warm through for 5 minutes, being careful not to boil the soup as this could cause the cream to separate.
7. Serve the bisque
   Ladle the hot bisque into warmed bowls. Top each serving with a portion of the reserved crab meat and sprinkle with fresh chopped chives. Serve immediately with crusty bread on the side if desired.