Creamy Crab Soup, Chardonnay, and The Midnight Library

Ingredients

• 1 pound lump crab meat, picked over for shells
• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, finely chopped
• 1/4 cup all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup dry sherry or white wine (optional)
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives, chopped, for garnish

Instructions

• Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery, and sauté until the vegetables are softened, about 5 minutes.
• Make the Roux: Stir in the flour and cook, stirring constantly, for 2-3 minutes to form a roux. This will help thicken the soup and give it a rich texture.
• Add the Broth and Simmer: Gradually whisk in the seafood or chicken broth, ensuring there are no lumps. Add the sherry or white wine if using, and bring the mixture to a gentle simmer. Stir in the Old Bay seasoning, thyme, salt, and pepper.
• Add the Crab and Cream: Stir in the crab meat, making sure it is evenly distributed throughout the soup. Pour in the heavy cream and milk, and let the soup simmer gently for another 10-15 minutes, allowing the flavors to meld and the soup to thicken.
• Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or Old Bay seasoning as needed. Remove the soup from heat and ladle it into bowls.
• Garnish: Garnish the creamy crab soup with fresh parsley or chives and serve hot, perhaps with a side of crusty bread or oyster crackers.