A delightful and creamy crab bisque with a touch of sherry and a hint of spice, perfect for a cozy meal.
Melt half of the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the chopped onion, minced garlic, and bay leaf. Cook until the onion is translucent.
Stir occasionally to prevent the garlic from burning.
Sprinkle in the flour and stir to coat the vegetables evenly.
This step creates a roux, which will thicken the soup.
Gradually whisk in the milk and cream, ensuring no lumps form.
Warm the milk slightly before adding to prevent curdling.
Stir in the paprika, sherry, Worcestershire sauce, white wine, and lemon juice.
Taste and adjust the seasoning as needed.
Blend the mixture until smooth using a blender or immersion blender.
Be cautious with hot liquids in a blender; blend in small batches if necessary.
Add half of the crabmeat to the soup and simmer for 10 minutes.
Stir occasionally to prevent the soup from sticking to the bottom.
Serve the soup in bowls, garnished with the remaining crabmeat and fresh chives.
Serve with crusty bread for a complete meal.
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