A creamy and flavorful crab bisque perfect for a cozy meal.
Dissolve the bouillon cube in the boiling water to create a flavorful broth.
Ensure the bouillon cube is fully dissolved for a consistent flavor.
Sauté the chopped onion in butter until it becomes soft and translucent.
Cook over medium heat to avoid burning the butter.
Stir in the flour and pepper to create a roux, cooking for a minute to remove the raw flour taste.
Keep stirring to prevent lumps from forming.
Gradually add the milk and prepared broth to the roux, stirring constantly until the mixture thickens.
Add the liquids slowly to maintain a smooth consistency.
Add the crabmeat to the soup and heat through without boiling.
Avoid boiling to preserve the delicate texture of the crabmeat.
Serve the soup hot, garnished with fresh parsley.
Serve with a side of crusty bread for a complete meal.
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