Cream Of Celery Soup With Crab - cooking recipe

Ingredients

1 tbsp butter
1 None onion, diced
1 clove garlic, minced
1 head celery, chopped
1 None small baking potato, peeled and chopped
2 1/2 cups reduced-sodium vegetable or chicken broth
1/3 cup grated Parmesan cheese
3/4 cup heavy cream
Pinch None ground nutmeg
4-6 oz fresh lump crabmeat, picked over to remove cartilage
None None Dill fronds, for garnish

Preparation

Melt the butter in a large saucepan over medium heat. Add the onion, garlic, celery and potato and cook, stirring often, for 15 mins. Add the broth and bring to a boil. Cover, reduce heat and simmer for 30 mins until the vegetables are very tender. Cool slightly.
Meanwhile, preheat the oven to 325\u00b0F. Line a baking sheet with parchment paper. Divide the Parmesan into four piles on the parchment paper, spacing well apart. Bake for 8-10 mins until golden. Remove to a wire rack and cool.
Puree the soup in batches in a blender or food processor until smooth. Return to the saucepan, then stir in the cream and nutmeg. Season with salt and pepper to taste. Warm through, stirring often. Divide among four bowls, garnish with the crabmeat and dill and serve with the Parmesan crisps.