Crab Bisque - The Weary Chef

Ingredients

• 2 tbsp butter unsalted
• 1/3 cup white onion chopped
• 1⁄2 cup flour
• 3/4 cup clam juice
• 4 cups vegetable stock
• 2 lbs vine ripe tomatoes chopped
• 2 tbsp tomato paste
• 1 lb cooked crabmeat well drained
• 2 cups heavy cream
• 1 cup Harvey’s Bristol Cream Sherry
• 1 teaspoon salt
• 1 chives for garnish (optional)