Chris's Crab Bisque

• 12 cup butter
• 1 yellow onion, diced
• 2 cups seafood stock
• 3 12 cups heavy cream
• 1 tablespoon tomato paste
• 16 ounces lump crabmeat
• 1 tablespoon fresh parsley
• 1 tablespoon Old Bay Seasoning
• 14 cup sherry wine
• 4 celery ribs
• 3 tablespoons cornstarch

1. melt 1/4 cup of butter in large pot.
2. saute chopped celery in butter for approximately 5 minutes - set aside.
3. melt remaining 1/4 cup of butter in same pot.
4. saute diced onion in butter until brown - approximately 12 minutes.
5. add seafood stock.
6. add tomato paste, parsley, old bay, sherry.
7. heat to boil and reduce heat.
8. add 2/3 of crab; set aside 1/3 of crab with celery.
9. add cream.
10. mix cornstarch with water to make a paste and add to soup pot.
11. bring to a gentle boil for 2 minutes and reduce heat.
12. carefully move 1/2 of soup at a time to blender and blend for 15 seconds; once blended return to soup pot.
13. Add in last 1/3 of crab and celery - heat through and serve.

butter, yellow onion, seafood stock, heavy cream, tomato paste, lump crabmeat, parsley, bay seasoning, sherry wine, celery, cornstarch

Taken from www.food.com/recipe/chriss-crab-bisque-519025 (may not work)