A creamy and flavorful crab bisque perfect for a cozy meal.
Melt the butter in a Dutch oven over medium heat.
Ensure the butter doesn't brown to maintain the soup's light color.
Whisk in the flour until smooth and cook for 2 minutes to remove the raw taste.
Stir constantly to prevent lumps from forming.
Gradually add the chicken broth while whisking to create a smooth mixture.
Pour the broth slowly to avoid splashing and ensure even mixing.
Stir in the heavy cream and sherry, and heat until slightly thickened.
Do not let the mixture boil to prevent curdling.
Gently fold in the crabmeat and simmer for 10 minutes.
Simmer gently to infuse the flavors without overcooking the crab.
Serve the bisque hot, garnished with a sprinkle of fresh parsley if desired.
Serve with crusty bread for a complete meal.
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