A rich and creamy crab soup with a hint of herbs, perfect for a cozy meal.
Chop the onion finely.
A sharp knife makes chopping onions easier and reduces tears.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the chopped onion to the saucepan and sauté until translucent.
Stir frequently to prevent the onion from burning.
Sprinkle the flour over the onions and stir to combine. Cook for 1 minute.
Cooking the flour removes its raw taste.
Gradually whisk in the half-and-half and heavy cream. Bring to a gentle boil.
Whisk continuously to avoid lumps.
Season with salt and pepper, then add the crab meat. Simmer for 5 minutes.
Gently stir to keep the crab meat intact.
Serve the soup in bowls and garnish with fresh chives.
Warm the bowls beforehand to keep the soup hot longer.
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