CRAB BISQUE (SOUP)

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Prep time: 20 minutes 
Cook time: 30 minutes
​Yield: 3-4 servings
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INGREDIENTS
•2 tablespoons unsalted butter
•½ white onion (small, finely chopped)
•3 celery ribs (finely chopped)
•3 scallions (thinly sliced)
•1 bay leaf
•⅛ cup all-purpose flour
•2 ½ cups low-sodium chicken broth
•1 tablespoon mashed roasted garlic
•1 ½ cups whole milk
•1 tablespoon dry sherry
•½ tablespoon ketchup
•½ teaspoon tomato paste
•⅛ teaspoon sweet smoked paprika
•¹⁄₁₆ teaspoon cayenne pepper
•½ pinch ground cloves
•½ pinch ground mace
•½ pinch freshly grated nutmeg
•½ cup heavy cream
•Salt
•Freshly ground pepper
•1 pound Pier 717 lump crabmeat

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METHOD
1.In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaf and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.
2.Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and a dash of Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until just hot. Discard the bay leaf. Serve with oyster crackers.