Cream of Crab Soup



1 Tbs butter

1 small sweet onion, finely chopped

1 large clove garlic, minced

1 pinch ground fennel

1 Tbs Old Bay seasoning

1/2 cup dry white wine

2 Tbs fresh chives, chopped

1 8oz package cream cheese (NOT reduced fat)

1/2 c. heavy whipping cream

1/4 c. fresh shredded Parmesan cheese

1 1/2 c. organic chicken broth

1 large can lump crab meat

Salt and pepper to taste


Melt the butter in a large soup pot over medium heat, add the onions, garlic, spices, crab meat, wine and chicken broth. Bring to a steady simmer for 10 minutes or so, stirring frequently to break up the crab meat. Cut the block of cream cheese into squares. Add to the pot, along with the Parmesan and stir until melted. Add the cream and let simmer ten minutes more. Finally, do a quick taste test for spice – adjust to your taste. Top with chives and a sprinkle of Old Bay. *As with most soups, the longer you simmer, the better the flavors will blend – but be careful, this one can stick.