How to make decadent crab bisque

Chop onion.

Heat olive oil in a pan over medium heat.

Add onions to oil.

Add garlic to onions. Stir well and cook until onions are tender.

In a separate pan, melt butter over medium heat.

Add flour to butter.

Mix well to create a roux for the soup.

Add chicken stock to the roux.

Mix well.

Continue stirring until smooth. This will make a chunky bisque. If you want a smoother bisque, you can add this and the onion mixture to an immersion blender before adding crabmeat.

Time for wine! If you have a cool sister like me, you will have a bottle left over from your 40th birthday. If you want a non-alcoholic bisque, substitute water or chicken stock for the wine.

Add wine. Stir well.

Get your crabmeat. Feel free to use a 6 oz. can of crabmeat as a substitution (that's what I did!)

Add crabmeat.

Add onion mixture.

Stir well for a few minutes to thicken.

Add cream.

Stir well and simmer for 2-3 minutes.

Add green onions and basil if desired. Serve and enjoy!