Crab Bisque

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

¼ cup unsalted butter (½ stick)

¼ cup all-purpose flour

1 large yellow onion, finely chopped

Kosher salt

3 celery stalks, thinly sliced

2 tablespoons tomato paste

4 garlic cloves, minced

1½ cups dry white wine

6 cups seafood stock, preferably homemade

1 teaspoon Old Bay seasoning

Ground black pepper

Ground cayenne, optional

3 thyme sprigs

2 bay leaves

1 cup heavy cream

1 pound cooked lump or claw crab meat, or a combination (fresh, if possible, but frozen and thawed or canned are OK)

Fresh parsley, finely chopped

Directions at cooking.nytimes.com

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