You can make the base of the soup up to 3 days ahead. But hold off on adding the crab until you’re planning on serving it.
INGREDIENTS 3 tbsp. butter 1 medium onion, finely chopped 2 stalks celery, finely chopped salt Freshly ground black pepper 1 tsp. Old Bay seasoning 2 cloves garlic, crushed 2 tbsp. tomato pureé 3 tbsp. flour 1 l fish stock (or low-sodium vegetable stock) 240 ml dry white wine 1 bay leaf 120 ml double cream 450 g lump crab meat Freshly chopped parsley, for garnish
DIRECTIONS In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavours meld, stirring occasionally, 30 minutes. Remove bay leaf.....immersion blender on high until very smooth. Return to med low heat....stir in double cream and half of crab meat, warm through 5 minutes. Divide among bowls and garnish with remaining crab meat and parsley before serving.