Another great quick and easy soup fit to be the main course if you so choose...
Brown 1 onion, 2 carrots, 3 ribs of celery, 3 cloves of garlic which have been pureed in a food processor, in 2 tablespoons of butter until soft. Add 1/4 cup of flour and cook for 1 minute. Add 1 cup of stock and 1 pint of cream along with 1 teaspoon Cheyenne pepper, 1 tablespoon of seafood seasoning, salt and pepper. Simmer.
In a small skillet cook 1 pound of fresh lump crab meat (cleaned of cartilage and shells). When crab is heated through add 1/4 cup brandy.
Add into soup pot with 1/4 cup fresh minced parsley and an additional pint of cream warm through and serve hot. I like to garnish with puff pastry.