Grammy Cheryl's She-Crab Bisque

In a large, heavy pot over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until softened, about 7 minutes; season with 1/2 tsp. salt and a few grinds of pepper. Add Old Bay, then stir in garlic and tomato paste. Cook, stirring, until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle flour over and cook, stirring frequently, until absorbed, about 30 seconds more.

Pour in stock and wine, then stir in bay leaf. Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring occasionally, until liquid is reduced and flavors meld, about 30 minutes.

Remove bay leaf. Transfer half of soup to a standard blender and blend until smooth. (Tip: You can use an immersion blender, but the texture won't be as smooth.) Pour into a medium bowl. Transfer remaining soup to blender and blend until smooth. Return soup to pot.

Cook over medium-low heat, then stir in cream and half of crab. Cook, stirring occasionally, until just warmed through, about 5 minutes.

Divide soup among bowls. Top with parsley and remaining crab.