Crab Bisque

Bisque is one of my favorite recipes and it is very easy to make.  This soup has a much richer and if I may say so, better, taste than a simple cream of crab. 
Ingredients:
1/2 white onion, diced very fine or pureed
1 tsp. chicken base
1/4 lb. butter
1/2 cup flour
1/2 tsp. white or black pepper
1 tbsp. parsley, minced fine
1/4 tsp. celery salt
Tabasco, to taste (green or red)
1/2 lb. lump crab meat, picked for shells and patted dry
1 pint plus 1 cup heavy cream
1 pint plus 1 cup chicken stock, can be made with chicken base
1 cup dry sherry

You will need two pots for this recipe.  In the first pot place all the liquid ingredients, heat slowly to a simmer, do not boil over.  In the second pot, add butter, onion, pepper and celery salt.  Cook until onions are tender.  Add flour and mix thru.  Slowly add liquid into butter roux, stirring constantly.  Soup should thicken perfectly while being mixed.  When all liquid is incorporated, simmer for about 5 minutes.  Take off the heat and add the picked crab meat.  Adjust the seasoning with salt, pepper and hot sauce.  Serve hot with crackers or bread. 
I suggest the Tone's Chicken Base at Sam's Club if you are having trouble finding that ingredient.
Use a good quality crab meat, not the Asian product..  I suggest anything from the U.S. East Coast or Gulf of Mexico.  Enjoy!