A delightful and creamy tomato and crab bisque that combines the sweetness of crab with the tanginess of tomatoes, perfect for a cozy meal.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Sauté the onion and garlic until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the flour, salt, and pepper, cooking until the mixture is bubbly.
Cook the roux just enough to remove the raw flour taste.
Gradually add the cream, stirring constantly to combine.
Adding the cream slowly prevents lumps from forming.
Add the chopped tomatoes, Worcestershire sauce, and savory, stirring to combine.
Crush the tomatoes slightly to release their juices.
Bring the mixture to a gentle boil, stirring occasionally.
Keep the heat moderate to avoid scorching the soup.
Add the crabmeat and stir gently until heated through.
Handle the crabmeat delicately to keep the chunks intact.
Season the soup to taste with additional salt and pepper if needed.
Taste the soup before adding more seasoning to avoid over-salting.
Ladle the soup into serving bowls.
Warm the bowls beforehand to keep the soup hot longer.
Top each serving with a dollop of sour cream and a sprinkle of parsley.
Use fresh parsley for the best flavor and presentation.
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