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Ingredients
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Soup Base
Crab Meat
Garnish
Method
Preparation of Soup Base
- 1
Sauté the Vegetables
In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and celery. Sauté for about 5-7 minutes until the vegetables are soft and translucent.
- 2
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Make the Roux
Sprinkle the all-purpose flour over the sautéed vegetables and stir well to combine. Cook for 2 minutes, stirring constantly to form a roux.
- 4
Add Chicken Broth
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle boil.
- 5
Add Cream and Seasonings
Once the soup is boiling, reduce the heat to low and stir in the heavy cream, Old Bay seasoning, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld together.
Adding Crab Meat
- 6
Incorporate Crab Meat
Gently fold in the lump crab meat into the soup, taking care not to break it up too much. Cook for an additional 5 minutes until the crab is heated through.
Serving
- 7
Garnish and Serve
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side.